thai tofu noodle soup

I've told you before that I am no Asian-cuisine-chef.
I cheat.
But, I still like it so much (and my husband loves it) that I do have to try, right?
So, this is a little creation that ended up being really quite good.
Lime and coconut milk really add body to the broth (I could almost eat it alone...) and the bean sprouts add crunch.
Loaded with veggies and healthy tofu, this is a great go-to meal for a mid-April-showers boost.
I hope you enjoy!

Thai Tofu Noodle Soup

Serves 4-6.

7 ounces soba noodles

6 cups chicken stock, homemade or store-bought

2 carrots, peeled

1 lime, peeled

1 one inch piece of ginger, peeled

1/4 pound snow peas, cleaned

1/2 package extra-firm tofu

 4 tablespoon soy sauce

1/2 can good-quality coconut milk

1/2 cup fresh basil

1/4 pound bean sprouts, cleaned

Bring a large spaghetti pot of water to boil.  Boil noodles according to package directions, drain, rinse, and set aside.

Cut the carrots on a bias and set aside. 

Meanwhile, bring the chicken stock to a boil in a large pot. 

When it is boiling, add the lime peel, ginger, carrots, and snow peas.  Reduce and simmer for 5 minutes.

Dice the tofu into 1 inch cubes and add to the soup.

Pour in soy sauce and coconut milk and simmer for another 2 minutes.

Add half the basil and bean sprouts and stir.

Serve up with the extra basil and sprouts as a garnish...enjoy!