Vegan Vietnamese Noodle Soup

A friend of mine was interested in the Pho recipe but being a vegan it was not a good fit for her. So here Katie is a Vegan Vietnamese noodle soup. I have made it fairly regularly before marrying a carnivore in denial. It is from The Volumptuous Vegan Cookbook one of my favorites for vegan recipes that are phenomenal and not something I could come up with on my own.

Vietnamese Noodle Soup

4 cups vegetable broth of Southeast Asian Stock (also from the cookbook)
1 jalapeno, sliced in thin rounds
1 lemongrass stalk, cut into 2-3 pieces and bruised
3 TBSP shoyu or soy sauce
1 TBSP Maple syrup
1 14 ounce can of unsweetened coconut milk
2 ounces rice noodles
3 TBSP creamy peanut butter
2 TBSP fresh lime (or lemon) juice
2 cups shredded napa cabbage
1/2 cup thinly sliced snow peas
1 cup mung bean sprouts
2 TBSP fresh mint leaves
1/4 cup cilantro leaves chopped
1/4 roasted peanuts crushed

1. Add the stock to a medium pot. Add the jalapeno, lemongrass, shoyu (or soy sauce), maple syrup, and coconut milk. Bring to boil over high heat, lower the heat and simmer, partially covered for 15 minutes.

2. Meanwhile, place the noodles in heatproof bowl. Pour boiling water over them to cover and let soak for 10 minutes. Put up additional water to boil so that it is ready when your soup is.

3. Remove the lemongrass from the soup and discard. Place the peanut butter in a small bowl. Add 1/2 cup of hot soup to the peanut butter and whisk them together until the peanut butter is well dissolved. Add the peanut butter mixture to the soup along with the lime juice. Add a pinch of cayenne and sprinkle with salt to taste.

4. Drain noodles. Put the napa cabbage, snow peas, bean sprouts and noodles in a a strainer. Pour boiling water over just to heat them. If you are eating only a portion of the soup, pour boiling water only over the portion of vegetable you are going to eat.

5. Divide the vegetables and noodles among the soup bowls. Pour the hot soup over each portion.

Garnish with scallions, mint, cilantro and chopped peanuts. Serve with a wedge of lime.

OK I am really hungry now!

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