Asian Coconut Cabbage Soup With Lemongrass

Ingredients

• 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
• Salt
• 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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