Coconut Lemongrass Noodle Soup

Ingredients

• 8 oz Rice Vermicelli Noodles
• 1 can (13.5 oz) Full-fat Coconut Milk
• 4 cups Vegetable Broth
• 2 tbsp Lemongrass Paste
• 1 tbsp Fresh Ginger
• 3 cloves Garlic
• 8 oz Cremini Mushrooms
• 4 heads Baby Bok Choy
• 2 tbsp Soy Sauce
• 2 whole Lime
• 1 tsp Sriracha
• ¼ cup Fresh Cilantro
• 3 whole Green Onions
• 1 tsp Sesame Oil

Instructions

1. Cook rice vermicelli according to package directions. Drain and rinse with cold water. Set aside.
2. Heat sesame oil in a large pot over medium heat. Add garlic, ginger, and lemongrass paste. Stir for 1 minute until fragrant.
3. Add sliced mushrooms and cook 3 minutes until softened.
4. Pour in vegetable broth and coconut milk. Bring to a simmer. Add soy sauce and sriracha. Cook 8 minutes to let the flavors meld.
5. Add bok choy halves and cook 3 minutes until the stems are tender-crisp.
6. Divide cooked noodles among four bowls. Ladle the coconut lemongrass broth, mushrooms, and bok choy over the noodles. Finish with lime juice, fresh cilantro, and green onions.