8 oz. dried rice noodles
3 stalks lemongrass, outer leaves removed and cut into large pieces (you will remove these at the end)
4 c faux chicken stock
1 thumb-size piece ginger, thinly sliced into matchstick pieces
1 package firm tofu, cubed
1 head broccoli, chopped into florets
2 carrots, sliced
3 TBL soy sauce
1/2 can coconut milk
3-4 kaffir lime leaves (available in frozen packets at Asian/Chinese food stores)
1/2 cup fresh basil, roughly chopped
Dunk noodles in a pot of boiling water and turn off the heat. Allow the noodles to soften while you prepare the soup.
Place stock in a soup pot together with lemongrass, ginger, whole lime leaves, and carrots. Bring to a boil, then reduce heat to medium. Allow to simmer while you chop up and add the remaining vegetables. Simmer until vegetables have softened but are still bright in color (about 5 minutes).
Reduce heat to minimum and add the coconut milk, stirring to dissolve. Finally, add the tofu, gently stirring so it doesn’t fall apart.
Add the soy sauce and Siracha. Check rice noodles to make sure they have softened enough to eat. Drain the noodles and portion out into bowls.
Don’t worry, this is still a ginger post! We borrowed Isa’s new Mushroom Hot Pot recipe and this delicious Lettuce Wraps recipe from the Veggie Converter.
We followed the lettuce wrap instructions with minimal changes. We reduced the agave and soy sauce, and subbed tiny pan-fried tofu cubes instead of seitan. (Yes, actual size was cute x cute.) This was SO GOOD. If you’re soy-free, try diced, pan-fried mushrooms, or maybe even jackfruit?
The soup turned out really well, with lots of surprising flavors in every bite. We used tons of cremini mushrooms and some veggie broth instead of the mushroom broth, and not as much coconut milk (full-fat) instead of the 1 can of reduced fat. We also ditched the bell pepper, added extra tomato, and extra red pepper flakes. For the mix-ins, we used what we had on hand: fresh cilantro, green onions, mung bean sprouts, and grated jicama. And of course, lots of extra lime juice in each bowl. The jicama gave the soup a similar mouthfeel to rice noodles, for an added heartiness!
1 lb Yukon potatoes, chopped into 2-inch pieces
1 head broccoli
1.5 cups lima beans
1/2 cup red onion, chopped into 1-inch pieces
1 cup coconut milk
2 TBL lemongrass
4 large garlic cloves
3 TBL fresh ginger
1 TBL turmeric
1 TBL cumin
1 TBL coriander
1 tsp cayenne
1/4 tsp salt
1/4 cup fresh cilantro, chopped
1 cup mung bean sprouts
1 cup water
1 TBL or to taste Bragg’s or soy sauce
In a blender or food processor, combine coconut milk, spices, lemon grass, garlic, and ginger. In a dutch oven, mix together coconut milk mixture, potatoes, and onions. Bring to a boil, then cover and reduce heat to medium or medium low. Cook until potatoes are tender and most of the liquid has absorbed about 15-20 minutes. Stir every 5 minutes or so to scrape the bottom of the pan. You will see the oil start to separate from the curry, just keep cooking.
When the potatoes are soft, add water and Bragg’s/soy sauce, broccoli, and lima beans. Cook uncovered on medium heat about 10 minutes until sauce thickens. Add juice of 1 lime, cilantro, and mung bean sprouts. Cook another 5 minutes uncovered. Taste for seasoning. Add a squeeze of fresh lime juice when serving.