Thai Tofu Noodle Soup
Japanese udon noodles are perfectly at home in this brightly flavored, spicy Thai soup.
- 1 tablespoon coconut oil
- 1 cup sliced yellow onion
- 1 cup sliced celery, cut diagonally into 1-inch pieces
- 1 cup sliced carrot, cut diagonally into 1-inch pieces
- 1 1/2 tablespoons trimmed and minced lemongrass
- 2 teaspoons peeled and minced fresh ginger
- 2 cloves garlic, peeled and minced
- 4 cups vegetable broth
- 1 3-ounce package udon noodles
- 1 cup frozen snow peas, whole or halved
- 8 ounces extra-firm tofu, cubed
- 1 tablespoon tamari
- 2 teaspoons sriracha sauce
- 1/2 cup minced fresh basil
- 1 lime, quartered (optional)
In a large pot, heat the oil over medium-high heat and sauté the onion and celery for 2 to 3 minutes. Add the carrots, lemongrass, ginger and garlic and cook another few minutes. Add the broth, cover and bring to a boil. Add the udon noodles to the boiling broth, stir well and cook 2 to 3 minutes. Add the peas, tofu, tamari and sriracha and simmer another 2 minutes. Remove from heat when noodles are al dente and vegetables are tender. Add the basil just before serving. Serve with lime wedges if desired.
This warming soup will chase away chilly days. Substitute rice noodles for the udon, use shredded leftover cooked chicken instead of tofu, or replace part of the vegetable broth with coconut milk for a richer flavor. Make a pot on Sunday for cheerful lunches throughout the week.
190 calories, 9 g. fat, 0 mg. cholesterol, 450 mg. sodium, 32 g. carbohydrate, 5 g. fiber, 14 g. protein