8-10 ounces rice noodles
1-2 stalks lemongrass, peeled down to insides and minced
4-6 cups vegetable or chicken broth
1 thumb-sized piece of ginger, peeled and sliced julienne
1/2 package medium or soft tofu, drained and cubed
1 head broccoli, chopped
1-2 cups bok choy, chopped
1-2 carrots, sliced
3 tablespoons soy sauce
1/2 can coconut milk
dash lemon juice (optional)
1/2 cup cilantro
sliced chiles (optional)
Cook noodles according to package directions; set aside.
Place stock in large pot with lemongrass, ginger, and carrots. Bring to boil, reduce heat, and simmer ten minutes or till vegetables begin to soften.
Add broccoli and bok choy. Return to boil; reduce heat simmer fifteen minutes or till vegetables are done.
Add coconut milk and stir. Add tofu and stir gently so as not to break it. Add soy sauce and lemon juice and chiles if using
Place serving of noodles in bowl. Spoon over several ladles of noodles. Sprinkle with cilantro. Serves 8-10.