Noodle Soup with Lemongrass and Ginger

Noodle Soup with Lemongrass and Ginger

A few days ago, my little daughter was sick and had very sore throat. Her throat hurt with every swallow. I felt so sorry for her. Then I decided to make her this lemongrass and ginger noodle soup, since both lemongrass and ginger are known to fight against common cold.  All the ingredients were softly cooked in this soup that were very easy to eat. I was relieved when I saw my little one enjoyed eating it. I really believe in using natural food for healing, what about you?

Serve 2

What you'll need:

200 g of silky tofu, cut into 2 cm cubes

1 stalk of lemongrass, trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a knife

1 piece of fresh ginger, around 2 cm long and 1/2 cm wide, thinly sliced

3- cups of vegetable stock

3 shiitake mushrooms, stemmed and sliced 

1 small bunch of rice noodles, around 150 g

1 small handful of pak choy leaves, leave as whole or cut into small pieces

1/2 cup of beansprouts

1 sprinkle of white pepper

Some coriander leaves to garnish

Salt, to taste

How it's made:

1. Put the vegetable stock into a pot, add lemongrass stalks and ginger slices, and bring the pot to boil.

2. Add rice noodles, mushrooms, beansprouts, and pak choy to the pot and cook under medium heat for further 5-7 mins until the noodles are soft and vegetables are thoroughly cooked.

3. Take the pot off the heat and gently add tofu cubes. Cover the pot and set on the side for 5 mins.

4. Add salt and white pepper to taste. Garnish with some coriander leaves and beansprouts. Then serve.

Noodle Soup with Lemongrass and Ginger