Lemongrass Noodle Soup
We are trying to make a better effort to eat healthy in our house. Tonight I made homemade Lemongrass Noodle Soup for the first time. This soup is a favourite of mine when I visit Thai restaurants so I am super excited it turned out so well. In the ingredients list below, the protein and veggies we chose are listed but you could use another protein and your favourite veggies. Time to get creative :)
From my kitchen to yours...
Thai Lemongrass Noodle Soup
4 servings
Ingredients
1 1/2 lbs of protein (we used sliced steak but chicken or shrimp would be delicious too)
1 1/2 cups mushrooms, sliced
3 green onions, chopped
1 1/2 medium red bell pepper, julienne cut
2 large carrots, julienne cut
2 cup sugar snap peas
1/2 cup kale, chopped
2 cups fresh bean sprouts, rinsed
juice of 1/2 lime
5 cups pho broth
5 cups Water
1 tbsp EVOO
2 tbsp thai fish sauce
4 tbsp sweet chili sauce
6 tbsp lemongrass paste
4 tbsp ginger paste
1/4 tsp red pepper flakes
4 pillows of vermicelli rice noodles
For garnish: lime wedges and chopped raw almonds
Directions
In a large saucepan, heat oil over medium high heat.
Add protein and brown in hot oil.
Add fish sauce, lime juice, water and broth. Bring to a boil.
Stir in lemongrass paste, ginger paste, sweet thai chili sauce and red pepper flakes. Return to a boil.
Add mushrooms, green onions, red bell pepper, carrot, sugar snap peas and kale. Return to a boil and then drop the temp to medium low heat and let simmer for 30 min, stirring occasionally to avoid burning.
In a separate saucepan or in a kettle, bring 8 cups of water to a boil.
Place your noodles in a large bowl, pour boiling water over top of noodles, covering completely. Let the noodles stand for 2-3 minutes or until al dente. Drain your noodles immediately, rinse with cold water and drain again.
In your serving bowls place 1 cup of cooked rice noodles, top with 1 cup of meat and veggies, top with 1/4 cup bean sprouts and 1 tbsp chopped almonds. Pour 2 1/2 cups of broth over the top of everything and enjoy!
