Ingredients
- *1-2 stalks lemongrass (see complete instructions below), OR 4 Tbsp. frozen prepared lemongrass
*1 package Thai rice noodles
*1 thumb-size piece galangal OR ginger, thinly sliced into matchstick-like pieces
*4-6 cups vegetable (or vegetarian "chicken") broth (or regular chicken broth if non-veg.) - 6 cups serves 3-4 people
*1/2 package lite tofu, medium or soft (packed in water) - drain off the water and slice tofu into cubes
*1 head broccoli, chopped into florets including stems
*1-2 cups Chinese cabbage, chopped into bite-size pieces (bok choy, baby bok choy or su choy)
*1-2 carrots, sliced
*2-3 Tbsp. vegetarian fish sauce - available at Vietnamese food stores (OR substitute [wheat-free] soy sauce
*2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)
*1/2 can good-quality lite coconut milk
*3-4 kaffir lime leaves (available in frozen packets at Asian/Chinese food stores)
*about 1/2 cup fresh basil, roughly chopped if leaves are large (or substitute fresh coriander/cilantro)
*Optional: Nam Prik Pao Chili Sauce (see link below) OR other type of chili sauce
Description
Found This Recipe On About.com
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