pasta - Vietnamese Noodle Soup

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* Exported from MasterCook *

 

Vietnamese Noodle Soup

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld and George Minot

Serving Size : 5 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups Southeast Asian Stock

1 jalapeno -- stem removed, sliced into thin rounds (seeds

included)

1 lemongrass stalk -- cut into 2 or 3 pieces and bruised

3 tablespoons shoyu

1 tablespoon maple syrup

1 14 oz can unsweetened coconut milk

2 ounces rice noodles

3 tablespoons creamy peanut butter

2 tablespoons fresh lime juice (about 1 lime)

1 lime -- cut into wedges for garnish

pinch cayenne pepper (optional)

salt

2 cups shredded napa cabbage (1/4 medium head)

1/2 cup thinly sliced snow peas

1 cup mung bean sprouts

1 scallion -- thinly sliced diagonally

2 tablespoons chopped fresh mint leaves

1/4 cup fresh cilantro leaves -- roughly chopped

1/4 cup chopped roasted, unsalted peanuts

 

The rich broth and a cornucopia of fresh condiments here will transport you to

Southeast Asia. Add a side of Thai Tofu Triangles for a great lunch or light

supper. Don't be intimidated by the long list of ingredients; the soup actually

goes together very quickly. A flavorful sweet stock is the first and most

important step. If you already have a basic vegetable stock, you could simmer

that with some lemongrass and ginger. Use a chef's knife to " bruise " the

lemongrass, and, with the heel of your hand give it a firm smack to crush the

fibers of the stalk. Do this in several places along the stalk.

 

Add the stock to a medium pot. Add the jalapen, lemongrass, shoyu, maple syrup,

and coconut milk. Bing to a boil over high heat, lower the heat, and simmer,

partially covered, for 15 minutes.

 

Meanwhile, place the noodles in a heatproof bowl. Pour boiling water over them

to cover, and let soak for 10 minutes. Put up additional water to boil so that

it is ready when your soup is.

 

Remove the lemongrass from the soup and discard. Place the peanut butter in a

small bowl. Add 1/2 cup of hot soup to the peanut butter and whisk them

together until the peanut butter is well dissolved. Add the peanut butter

mixture to the soup along with the lime juice. Add a pinch of cayenne and

sprinkle of salt to taste.

 

Drain the noodles. Put the napa cabbage, snow peas, bean sprouts, and noodles

in a strainer. Pour boiling water over just to heat them. If you are eating

only a portion of the soup, pour boiling water only over the potion you are

going to eat. (this keeps the vegetables from cooling down the broth.)

 

Divide the vegetables and noodles among soup bowls. Pour the hot soup over each

portion. Garnish with scallions, mint. cilantro, and chopped peanuts. Serve

with wedge of lime. Serves 5 to 6

 

 

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Per Serving (excluding unknown items): 62 Calories; trace Fat (1.3% calories

from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0