Serves 6-8

This healthy soup is a complete meal in a bowl. Keep it vegetarian or add cooked chicken or beef for more protein.

Free of: gluten and top allergens; soy, as tofu, is optional.

Ingredients

• 1 cup (8 oz) gluten-free Japanese broad flat rice noodles
• 8 cups (1.8 L) low-sodium chicken or vegetable stock [Look for allergen-free, GF brands]
• 2 cups (475 mL) packed baby spinach
• 1/2 cup (4 oz) firm tofu, cut into 1/4-inch pieces [optional; can substitute cooked chicken]
• 1 lemongrass stalk
• 2 tbsp (30 mL) garlic, minced
• 2 tbsp (30 mL) fresh ginger, minced
• 4 green onions, thinly sliced
• 1 tsp (5 mL) dried chili flakes or 1 whole chili, seeded, minced
• 2 tbsp (30 mL) vegetable oil
• 1/2 cup (125 mL) packed Thai basil, finely chopped

Method

1. Remove both ends and outer leaves of lemongrass and halve lengthwise.
2. Combine stock and lemongrass in a large pot and bring to a boil. Add noodles and cook according to instructions.
3. Meanwhile, heat oil in a skillet over medium-high heat and sauté garlic and ginger for 2 minutes.
   Add tofu (if using) and spinach and cook an additional 4 minutes.
4. Remove lemongrass from stock and transfer spinach and tofu mixture to soup.
   Add chili and stir.
5. Divide evenly between serving bowls and garnish with Thai basil.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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