Noodles In Spicy Lemongrass Broth

• 3 stalks Fresh Lemongrass (10-12 Inches Long)
• 1/2 bunches Cilantro, Rinsed
• 1/2 cups Chopped Green Onions (Including Tops)
• 6 slices Peeled Fresh Ginger (About Quarter-Sized Each)
• 3 Fresh Red Thai Chilies, Rinsed, Stemmed, Seeded, And Quartered
• 3 cloves Garlic, Peeled
• 1/4 teaspoons Ground Pepper
• 5 cups Low Sodium Vegetable Broth
• 4 ounces, weight Thin Rice Noodles
• 7 ounces, weight Firm Tofu, Cubed
• 3 Baby Bok Choy, Rinsed And Chopped

1. A note on the chilies: If you (or someone you're feeding this to) can't handle spicy food, I recommend cutting the chilies down to 1 or skipping them altogether. You can serve sriracha sauce alongside the soup for those who do like more heat.
2. First, prepare the broth. Rinse the lemongrass and cut off and discard tough tops and root ends. Peel off and discard the coarse outer leaves. With the flat side of a knife, crush the inner lemongrass stalk. Chop cilantro leaves and set aside for garnish. Reserve the cilantro stems-these are what you will use in the broth.
3. In a soup pot, combine the crushed lemongrass, cilantro stems, 1/4 cup green onions, ginger, chilies, garlic cloves, ground pepper and vegetable broth. Simmer, covered, for 30 minutes. Then pour broth through a strainer over a large bowl and discard the solids.
4. Meanwhile, cook noodles according to package directions. Drain and rinse with cold water. Divide noodles between two to three soup bowls. Top with tofu and 1 baby bok choy per bowl. Ladle broth over noodles. Garnish with chopped cilantro leaves and remaining 1/4 cup green onions.
5. Enjoy!
6. Adapted from Sunset Magazine.

cilantro, green onions, fresh ginger, chilies, garlic, ground pepper, vegetable broth, noodles, bok

Taken from tastykitchen.com/recipes/soups/noodles-in-spicy-lemongrass-broth/ (may not work)