Curried Lemongrass Soup: Redux

Redux
Curried Lemongrass Soup: Redux

I wasn’t as happy as I could have been with the Curried Lemongrass Soup that I made a few days ago. The flavor was good, but the consistancy was a bit off, maybe because I used rice noodles instad of ban threads and they soaked up most of the soup. I decided to fry them in peanut oil and added some cubes of extra firm, fried tofu and chopped green onions. After I took the photo I also added some sweet chili sauce and a sprinkle of fried shallots, and the noodles were delicious! Here’s to leftovers, and making them new again!

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veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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