Rice Noodles with Tofu Soup

Ingredients:

serves 4

  • 7 oz / 200 g firm tofu, drained 
  • vegetable or peanut oil, for deep-frying
  • 1-3/4 pints / 1 litre / 4 cups vegetable stock
  • 5 scallions, halved
  • 1 yellow bell pepper, seeded and sliced
  • 2 celery stalks, sliced
  • 1 small onion, sliced thinly
  • 4 kaffir lime leaves
  • 2 tbsp. Thai soy sauce
  • 1 tbsp. Thai green curry paste
  • 6 oz / 175 g wide rice noodles, soaked and drained
  • chopped fresh cilantro, to garnish


( Measuring Cooking )

Procedures:

Using a sharp knife, cut the tofu into even cubes. Pour the oil into a wok to a depth of about 2 inches and heat. Deep-fry the tofu, in batches, until browned all over. Remove with a slotted spoon, drain on paper towels, and set aside.

Pour the stock into a pan and bring to a boil. Add the scallions, yellow bell pepper, celery, onion, lime leaves, soy sauce, and curry paste, and let simmer for 4-5 minutes. Add the noodles and the tofu and let simmer for 2-3 minutes. Ladle into warmed bowls and serve hot, topped with chopped cilantro.

Check Out More

Authentic Thai Soup



Have You Tried These Other Thai Appetizer?

Tod Man Pla (Thai Fish Cakes Recipe)

Tod man pla is a spicy Thai fish cake that is so yummy!!! We can serve them with rice or eat them by itself with sauce for snacks. I’ve also tried substituting the fish with other meats like chicken or pork and still taste good. This Thai fish cake recipe […][...]

Pa Pai (Thai Spring Rolls) Recipe

Although Chinese in origin, deep-fried spring rolls are popular dish on Thai menus. These crispy and golden look are difficult to resist. Many pre-made spring rolls are easily found in many frozen section of supermarkets, but a homemade spring rolls are much better because you know its content and the […][...]

Leave A Comment...

*