1 tablespoon vegetable oil

1 small onion, roughly chopped (approximately 2 cups)

1 lemongrass, roughly chopped (approximately 1/3 cup)

2 garlic cloves, minced (approximately 2 teaspoons)

8 cups low-sodium vegetable stock

1, 13.66-fluid ounce can low-fat coconut milk, like Thai Kitchen

2 teaspoons soy sauce – see kitchen note

8-ounces rice noodles, lightly broken into noodles the length of spaghetti

2 tablespoons fresh lime juice, juice from approximately 1 lime

kosher salt, as desired

Method:

1.   In a dutch oven or large pot over medium – high heat, add vegetable oil and allow to heat, approximately 1 – 2 minutes.

2.   Add onions and allow to cook while occasionally stirring until translucent and light in color, approximately 3 – 4 minutes.

3.   Add lemongrass and allow to cook until softened and fragrant, approximately 2 minutes.

4.   Add garlic and allow to cook until just fragrant, approximately 20 seconds.

5.   Add vegetable stock, coconut milk and soy sauce. Bring to a boil then add noodles and allow to simmer uncovered until noodles are al dente, approximately 4 – 6 minutes.  Adjust seasoning to taste with salt and finish with lime juice. Divide among 4 bowls and serve while hot.  See kitchen note.

Kitchen Note: Consider garnishing with fresh cilantro right before serving. For a non-vegetarian version, add chicken or shrimp and replace soy sauce with fish sauce.