Asian Coconut-Cabbage Soup with Lemongrass

• About 14 cups water
• 6 ounces dried rice-stick noodles
• 1 tablespoon peanut oil or canola oil
• 1 teaspoon finely grated fresh ginger
• 2 stalks lemongrasstop third discarded, tough outer leaves trimmed, smashed lightly and cut into 2-inch lengths
• 1 pound sweet potatoes, peeled and cut into 1/2-inch dice
• 5 tablespoons soy sauce
• Heaping 1/4 teaspoon crushed red pepper
• Salt
• 1 small head napa cabbage, sliced crosswise 1/3 inch thick (5 packed cups)
• 1 cup unsweetened coconut milk
• Juice of 1 lime, plus lime wedges for serving
• 2 1/2 cups small cilantro leaves and sprigs

1. Bring 8 cups of water to a boil.
2. Remove from the heat, add the rice noodles and let soak until the noodles are softened, about 5 minutes.
3. Drain and transfer to a large bowl.
4. Heat the oil in a large saucepan.
5. Add the ginger and lemongrass and cook over moderately low heat, stirring, until fragrant, about 2 minutes.
6. Add the remaining 6 cups of water, cover and bring to a boil over high heat.
7. Add the sweet potatoes, soy sauce and crushed pepper and season with salt.
8. Lower the heat, cover and simmer until the potatoes are tender, 7 to 10 minutes.
9. Add the cabbage and coconut milk and simmer, uncovered, for 5 minutes.
10. Stir in the lime juice and cilantro.
11. Add the noodles, ladle the soup into bowls and serve with the lime wedges.

water, noodles, peanut oil, ginger, stalks lemongrasstop, sweet potatoes, soy sauce, red pepper, salt, cabbage, unsweetened coconut milk, lime, cilantro

Taken from www.foodandwine.com/recipes/asian-coconut-cabbage-soup-with-lemongrass (may not work)