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Thai Tofu Noodle Soup with Lemongrass


8-10 oz. dried Thai rice noodes, linguini-width
1-2 stalks minced lemongrass , OR 4 Tbsp. frozen prepared lemongrass
4-6 cups vegetable (or faux "chicken") stock
1 thumb-size piece galangal OR ginger, thinly sliced into matchstick pieces
1/2 package medium or soft tofu (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
4 Tbsp. soy sauce OR wheat-free soy sauce (or use 3 Tbsp. fish sauce + 1 Tbsp. soy sauce if non-veg.)
1/2 can good-quality coconut milk
3-4 kaffir lime leaves (available in frozen packets at Asian/Chinese food stores)
1/2 cup fresh basil, roughly chopped if leaves are large (or substitute fresh coriander/cilantro)
Optional: fresh-cut chilies OR chili sauce, to taste



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