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Serves : 4
© Richard Jung

How to Make It

Step 1    

Bring 8 cups of water to a boil. Remove from the heat, add the rice noodles and let soak until the noodles are softened, about 5 minutes. Drain and transfer to a large bowl.

Step 2    

Heat the oil in a large saucepan. Add the ginger and lemongrass and cook over moderately low heat, stirring, until fragrant, about 2 minutes. Add the remaining 6 cups of water, cover and bring to a boil over high heat. Add the sweet potatoes, soy sauce and crushed pepper and season with salt. Lower the heat, cover and simmer until the potatoes are tender, 7 to 10 minutes.

Step 3    

Add the cabbage and coconut milk and simmer, uncovered, for 5 minutes. Stir in the lime juice and cilantro. Add the noodles, ladle the soup into bowls and serve with the lime wedges.

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Aggregate Rating value: 5

Review Count: 6052

Worst Rating: 0

Best Rating: 5

Author Name: Mackenzie Bright Engel

Review Body: Use A LOT less water than they tell you to. Came out so bland

Review Rating: 2

Date Published: 2017-03-29

Author Name: Jo Guerra

Review Body: Really delish. I did add less water, more lemongrass and ginger and substituted the crushed red pepper with other chiles I had. Plus used enoki mushrooms as I didn't have any rice noodles. Very healthy soup. Am loving it. 

Review Rating: 5

Date Published: 2016-12-16