Vietnamese Hot Pot Soup is gluten free and vegetarian. I enjoyed it recently in Charleston, SC then came home and recreated it. Packed with flavor healthy vegetables, and noodles this soup is sure to please!
Vietnamese Hot Pot Soup (Gluten Free and Vegetarian)
1 (32 ounce) box vegetable broth
5 cups water
2 (4-6 inch) stalks fresh lemongrass, pounded with a rolling pin then cut in half
½ cup chopped fresh cilantro
2 inch piece of ginger, peeled and cut in 6 slices
4 cloves garlic, peeled
2 Thai chilies, cut in half lengthwise
¼ cup soy sauce
2 tablespoons packed light brown sugar
1 tablespoon rice wine vinegar
7 ounces gluten free rice noodles (about the diameter of regular angel hair pasta)
1 stalk Bok Choy, cut in ½ inch slices
1 cup shredded carrots
1 onion, cut in ½ inch slices then cut in pieces
½ head broccoli, cut in pieces
1 (8 ounce) package sliced white mushrooms
Garnish: Fresh Cilantro leaves, Sriracha, soy sauce, chopped peanuts.
Bring broth and water to a boil in a large stockpot. Add next 8 ingredients (lemongrass through rice wine vinegar), cover with a lid, and simmer 30 minutes. While broth is simmering prepare Vegetable Add-ins then set aside. Cook noodles according to package directions. Drain and rinse cooked noodles with cold water 3 times and drain again. Divide noodles equally into 4 bowls. Set aside.
After broth has cooked 30 minutes remove lemongrass, ginger, garlic and chilies with a slotted spoon and discard. Add Bok Choy, carrot, onion, broccoli, and mushrooms to broth. Bring back to a boil and cook until vegetables are crisp tender.
To serve: Divide vegetables and broth evenly between noodle bowls. Garnish with cilantro and peanuts. Place soy sauce and Sriracha on kitchen table to customize soup’s flavor. (Soy sauce to increase soup’s saltiness and Sriracha to increase soup’s spiciness.) Makes 4 servings. Enjoy!
Published in The News and Neighbor on February 20, 2019.