Asian Coconut-Cabbage Soup with Lemongrass
Adapted from Food and Wine
4 Servings

Ingredient notes:  Napa cabbage is the elongated one with the ruffle-y leaves.  For this soup you will want thin rice-stick noodles, the ones that are about angel hair width, not the Pad Thai noodles.  5 tablespoons does sound like a lot of soy sauce, but you will want at least that much and possibly more.

About 14 cups water
6 oz. dried rice-stick noodles
1 tbsp. peanut or canola oil
1 tbsp. finely grated fresh ginger
2 stalks lemongrass – top third discarded, tough outer leaves trimmed, minced
1 pound sweet potatoes, peeled and cut into 1/2-inch dice
10 oz. extra-firm tofu, cut into 1/2-inch dice
5 tbsp. soy sauce
1/4 tsp. crushed red pepper flakes
Salt
6 leaves Napa cabbage, thinly sliced cross-wise
1 -14oz. can “lite” coconut milk
Juice of one lime, plus lime wedges for serving
1 large bunch cilantro, tough stems discarded, tender stems and leaves chopped

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 4 minutes.  Drain and transfer to a large bowl.

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, tofu, soy sauce, and crushed red pepper and season with salt.  Lower the heat, cover and simmer until the potatoes are tender, 7-10 minutes.

3.  Add the cabbage and coconut milk and simmer, uncovered, for 5 minutes.  Stir in the lime juice and cilantro.  Add the noodles and stir until heated through.  Ladle the soup into bowls and serve with lime wedges.