Friday, July 20, 2012

Au Lac Bon Hue Lemongrass Soup

After consuming The Loving Hut's Lemongrass Soup, or Au Lac Bon Hue, I finally decided that I should probably try and make this homemade. Well, semi-homemade. I cheated a little on the broth but hey- it tasted so good. Oh, and in my version (even though it doesn't look as purty) I added my favorite, kale. You must've seen that one coming. I also added some edamame beans to mine too. Although my soup wasn't as lemongrass-y, it still was flippin' fantastic!

Au Lac Bon Hue
- 2 packets Thai Kitchen Lemongrass and Chili Instant Noodle
- 4 cups water
- bunch of lemongrass, chopped
- 1 tablespoon grapeseed oil
- 1 bunch curly kale, chopped
- 1/2 cup cooked edamame
- 1 jalapeno, sliced and seeded
- 1/2 block xtra firm tofu, pressed, dried and diced
- 1 shallot, chopped
- 1 cup bean sprouts
- 1/4 cup scallions for garnish
- handful of cilantro, for garnish
- salt and pepper to taste

1. First, make your broth- bring your 4 cups of water to a boil. Once it is at a rapid boil, add in the packets of powder and oil packets inside your 2 packets of Thai Kitchen. Also add in your lemongrass and let it simmer for 10-15 minutes. 
2. Once your broth is made, strain out the lemongrass and place your broth back into a saucepan. Bring your broth back to a boil.
3. While your broth is beginning to boil, sauté your jalapeno and shallot with diced tofu with your 1 tablespoon grapeseed oil in a separate skillet over medium-high heat until nice and brown. 
4. Once the broth is to a rapid boil, add in the vermicelli noodles from your thai kitchen packets and cook, still boiling for 3 minutes. 
5. Reduce to a simmer, and add in your cooked edamame, jalapeno, tofu, shallots, bean sprouts, and kale. Cook for approximately 6-8 minutes.
6. For each serving, sprinkle cilantro, chopped scallions, and maybe some sriracha for that extra kick!

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