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.