[Crimson Dynamo]

Hot & Sour Coconut Noodle Soup (Vegan)



Prep Time: 10minutes mins
Cook Time: 25minutes mins
Total Time: 35minutes mins

Ingredients
2 stalks of lemongrass
1 1/2 tablespoons virgin coconut oil
1 medium yellow onion, chopped (about 1 1/4 cups)
2 to 5 bird's eye chili/Thai chili, sliced
2 tablespoons minced ginger
4 cloves garlic, minced
1 medium tomato, diced (about 1 cup)
1 teaspoon ground coriander
1 teaspoon kosher salt
zest from 2 limes
6 cups vegetable broth
5 to 6 ounces mung bean threads/noodles
3/4 cup full-fat coconut milk (see note 1)
2 scallions, sliced
4 to 5 tablespoons lime juice, add more to taste
12 to 14 ounces fried tofu, sliced (see note 2)
1 large carrot, julienned (see note 3)
1 cup snap peas
sesame seeds for garnish

Instructions
Trim off the bottom of the lemongrass stalks and peel the outer leaves (about 2 layers). Slice the stalks in half and discard the thinner, woodier portion. Slice the remaining stalks into 3-inch chunks. Bash the lemongrass with the flat side of your knife or a kitchen mallet. Set the lemongrass aside.
Heat a heavy-bottomed pot with the coconut oil over medium-high heat. Add the onions and bashed lemongrass chunks and cook for 3 to 4 minutes, until the onions start to soften. Mix in the chiles, ginger, and garlic. Cook for a minute, until the ginger and garlic is fragrant. Add the tomatoes, coriander, and salt and cook for 2 minutes. Add the lime zest and vegetable broth, cover the pot, and bring the broth to boil.
Reduce the heat a little. Add the noodles and cook them for 5 minutes, partially covered. Add tofu, carrots, and snap peas to the dish, add them to the pot. Cook for an additional 2 to 3 minutes, until the snap peas turn vibrant green and the noodles are fully cooked. Add the coconut milk and scallions and stir to combine. Turn off the heat and mix in the lime juice.
Taste the soup and adjust the seasonings to your liking, adding more salt or lime juice.
Serve the noodle soup in bowls. Garnish with sesame seeds if you like.