Spicy Lemongrass Soup

• 3 stalks lemongrass fresh
• 4 red peppers dried
• 1 inch ginger sliced
• 2 cloves garlic sliced, optional
• 3 cups vegetable broth
• 1/2 cup coconut milk fresh, if you can find it
• 6 ounces tofu cubes
• 1 handful snow peas
• 1 handful mushrooms sliced
• rice noodles about 4oz
• 1/2 lime or more
• scallions
• lime slices
• ginger
• lemongrass
• coconut milk
• garlic
• dried red chili peppers
• ginger
• snow peas
• mushrooms

1. Chop the lemongrass into 2 inch pieces and then slice down the center, add to the soup pot along with the broth and coconut milk, garlic and ginger. Bring to a boil and them simmer on low for 30 minutes. Once the broth is done simmering you will want to strain it through some cheese cloth. The lemongrass stalks are not edible, I found that out the hard way.
2. Bring the broth back to a simmer and add the tofu, mushrooms, snow peas and the rice noodles.
3. You can add the lime juice at any time.
4. I added some lime juice at the beginning and then some at the end before serving.
5. Simmer until the noodles are soft.
6. Garnish with grated ginger or scallions.

red peppers, ginger, garlic, vegetable broth, coconut milk, cubes, handful snow peas, handful mushrooms, rice noodles, lime, scallions, lime slices, ginger, lemongrass, coconut milk, garlic, red chili peppers, ginger, snow peas, mushrooms

Taken from www.yummly.com/recipe/Spicy-Lemongrass-Soup-1674517 (may not work)