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Cook noodles according to package directions, omitting salt and fat. Drain.
Heat oil in a large saucepan over medium-high heat. Add mushrooms to pan; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through serrano); bring to a boil. Cook 4 minutes. Stir in milk, lime juice, and Sambal oelek; reduce heat, and simmer 5 minutes. Add tofu; cook 5 minutes.
Place about 1 cup noodles into each of 4 bowls. Ladle about 1 1/4 cups soup into each bowl; sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.
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grblum 2 years agoDelicious!! But not what I see in the photo (i.e. is that shredded carrot?) Next time, I'll wait to add the snow peas with the tofu. They were overcooked following the instructions given. Also, the directions don't reference lemon grass. I didn't have lemon grass, so I used a bit of mint along with the cilantro and green onions. I also adjusted seasoning with a bit of sea salt (I use low sodium soy sauce) and I used a bit of chili pepper spice mix to allow individual adjustment of the spice level. As written, the heat level was pretty tame.