Ingredients for Coconut Noodle Soup with Lime and Ginger
- 2 cans of coconut milk
- 2 tablespoons of honey
- 1 tablespoon of sesame oil
- 2 teaspoon coconut oil
- 6 cups vegetable broth
- 3 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 stalk lemongrass (whole)
- 3 carrots peeled and cut in julienne
- 1/2 cup of soy sauce
- a bunch of scallions
- Thai noodles thin
- a bunch of fresh cilantro (garnish)
- fresh lime cut in quarters (garnish)
- fresh hot chili peppers (garnish)
- hot sauce (garnish)
This is a recipe I came up with after having tried different recipes from a variety of food blogs. While the process seems complex it is actually pretty fast. I cooked it with my crock pot over night.
Chop the garlic (minced), ginger (minced), carrots (julienne), scallions (small) and set aside. Cut tofu into cubes and put in a bowl with the soy sauce, honey, and sesame oil. Coat the tofu with the mixture without breaking the pieces. Hit a skillet with the coconut oil and cook the tofu for about 10-15 minutes until golden and brown.
When the tofu is cooked set aside in a bowl and using the same skillet cook the scallions, carrots, garlic, and ginger until glazed.
Remove from the hit and place the vegetables into the slow cooker with the vegetable broth and coconut milk. Add the lemon grass (whole). Set to cook for 2 hours on low. After 30 minutes add the tofu and continue cooking. Cook longer if you need to.
When ready to serve cook the thai noodles following the package directions. Set aside and prepare each bowl with the soup, then add the noodles, the cilantro chopped, the fresh chili pepper, two limes wedges squeezed and sriracha hot sauce.
I love a lot of lime and cilantro in mine. It really makes the dish refreshing.