Adapted from a NYT Cooking recipe
A light and bright soup that blends traditional Thai ingredients with unconventional, delicious twists. Mar Mar noodles are a great substitute for vermicelli noodles here. Perfect for fall!
Serves: 2
Ingredients:
2 tablespoons soy sauce
Juice from 1 lime (about 2 tablespoons)
1 tablespoon chili paste
1 garlic clove, grated
3-4 lemongrass pieces (2” sections), crushed with the back of a knife
1 piece of ginger (2” piece), finely sliced
2 kaffir lime leaves, finely sliced
4 cups veggie stock
4oz shiitake mushrooms, sliced
16oz package of silken tofu, broken into 5 or 6 large chunks
¼ cup of coconut milk (or add more for a thicker broth)
Sprinkle of salt
Fresh scallions for topping
Steps:
Whisk together soy sauce, juice from 1 lime, chili paste, and garlic. Set aside.
In a large pot over medium-heat, combine lemongrass, kaffir lime leaves, and veggie stock. Bring to a boil and cook for 3-4 minutes. Reduce heat to a simmer, add mushrooms, and cook for 5 minutes. Discard lemongrass stalks. Add tofu and cook for another 2-3 minutes, until tofu is warm.
Add chilli paste mixture, salt and Mar Mar Kelp Noodles. Stir gently to break up the tofu into bite-sized pieces. Add coconut milk and turn off the heat.
Divide into bowls, top with scallion and lime, and ENJOY!
