Recipe: Rice Noodle Soup

Thank you to all who commented on my last post.  I can't wait to visit new sites and get new food ideas!

After posting about food blogs, I remembered that I used to put some recipes on here, but I haven't since September.  I'm deciding to remedy that, right here, right now.

This recipe is quick, healthy, and easily adaptable for vegetarians and carnivores.  Enjoy!

photo credit

Rice Noodle Soup
adapted from La Tartine Gourmande

Ingredients:
7 – 10 ounces rice noodles (also called udon noodles)

approximately 5 ounces pork, shrimp or tofu - pork and tofu should be cut into thin strips

1-2 bags lemongrass tea (optional)

2 garlic cloves, finely chopped

1 3/4 cups or 15 ounces coconut milk

2 cups chicken or vegetable stock

Juice of 1/2 a lime

1 tablespoon soy or fish sauce

1.5 cups, or 1-2 large handfuls snap peas

Method:

In a large pot, combine stock, coconut milk, lemongrass and garlic. Simmer about 5 minutes. Add lime juice and soy or fishsauce and continue to simmer 1-2 minutes. Remove tea bags at this time, if using.

If using pork, add at this time and cook 5-7 minutes.

Add noodles, shrimp or tofu and peas. Cook only a few minutes or according to noodle package directions. (Rice noodles will become gummy if cooked too long.)

The amount of noodles, peas, and meat/tofu you use is adaptable.  Simply add more broth and coconut milk if increasing the amounts!

*Note: This soup doesn't have a lot of broth; it's meant to be eaten as a meal, with chopsticks.