Coconut and Lemongrass Rice Noodle Soup: Salve for the Preteen Soul
 
 
Ingredients
For the Coconut and Lemongrass Rice Noodle Soup
  • 4 cups chicken broth
  • 2 reeds of lemongrass
  • 1-inch piece of ginger root
  • 1 can coconut milk
  • 3 Tablespoons fish sauce, or to taste
  • 1 lime, cut into ⅛ pieces
  • 1-2 carrots, peeled
Optional toppings:
  • Cilantro, chopped
  • Bean sprouts
  • Cooked chicken or pork
Instructions
  1. Bring the chicken broth to a simmer over medium heat.
  2. Trim the lemongrass stalks by cutting off tough green ends and root. Remove outer layer and cut in half. Using a kitchen hammer or flat of a knife, give a smash so that it loosens a little and slightly splinters.
  3. Toss lemongrass and a couple sprigs of cilantro into the broth.
  4. Peel ginger root using an upside down spoon.
  5. Cut the ginger in half lengthwise, then give a quick smash, just to loosen. Toss into the broth.
  6. Pour in the coconut milk, brown sugar and fish sauce, bring to a simmer for 10 minutes.
  7. Meanwhile, put the package of rice noodles into a heat-safe bowl and pour over about 4-5 cups boiling water. Using tongs, gently stir around so that all of the strands are covered in water and start to loosen.
  8. Once the noodles are soft and separated, drain, rinse with cold water. (This not only helps prevent the noodles from becoming too soft, it also cools down the soup just enough to make it tolerable almost immediately.)
  9. Using tongs, remove the lemongrass stalks and the ginger and discard, or strain through a strainer.
  10. Put a large wad of noodles into each bowl and ladle over several spoonfuls of broth.
  11. Using peeler, peel off thin strips of carrots and add to the bowl along with any other desired toppings.
  12. Makes 2 very large bowls of soup.
Recipe by FamilyandForks at https://www.familyandforks.com/coconut-and-lemongrass-rice-noodle-soup-salve-for-the-preteen-soul/