Asian Coconut-Cabbage Soup With Lemongrass

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About 14 cups water

6 ounces dried rice-stick noodles

1 tablespoon peanut oil or canola oil

1 teaspoon finely grated fresh ginger

2 stalks lemongrass—top third discarded, tough outer leaves trimmed, smashed lightly and cut into 2-inch lengths

1 pound sweet potatoes, peeled and cut into 1/2-inch dice

5 tablespoons soy sauce

Heaping 1/4 teaspoon crushed red pepper


1 small head napa cabbage, sliced crosswise 1/3 inch thick (5 packed cups)

1 cup unsweetened coconut milk

Juice of 1 lime, plus lime wedges for serving

2 1/2 cups small cilantro leaves and sprigs

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