Thai noodle soup (vegetarian)


Thai noodle soup

Serves 4

3/4 pound Thai rice noodles

2 tbsp grapeseed oil

16 oz firm tofu, drained and patted dry, cut into 1/2 inch pieces

3 scallions, chopped

2 tbsp fresh ginger, chopped

3 cloves garlic, chopped

6 cups vegetable broth

1-2 tbsp fish sauce or soy sauce

1/2 pound sugar snap peas

lime wedges, basil leaves

Cook rice noodles according to package, drain, set aside.

Heat 1 tbsp oil in a large nonstick skillet over med-high heat.  Season tofu with 1/2 tsp salt.  Cook, turning occasionally, until golden, 10-12 minutes.

In a large pot, heat the remaining tbsp of oil over medium heat.  Add the scallions, ginger and garlic. Cook, stirring until tender, 2-3 minutes.  Add the broth and fish/soy sauce and bring to a boil.  Add the peas and cook until crisp tender, 1-2 minutes.

Divide the noodles among 4 serving bowls and top with broth and tofu.  Serve with lime wedges and basil.