For a soup that's not strictly vegetarian but with more Southeast Asian flavor, replace 3 tablespoons of soy sauce with an equal amount of fish sauce. Plus: More Soup Recipes and Tips
How to Make It
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.
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.
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
