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


( Baking Conversion Chart )

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

Easy Thai Soup Recipe



Have You Tried These Other Appetizer Thai?

Gung ga tiem (Stir-Fried Shrimp with Garlic)

This Thai food recipe is a good appetizer especially with the flavor combination of shrimp and garlic. I suggest that you use a large shrimp or a jumbo shrimp if possible because they are juicier and tender to eat which will make this Thai dish an unforgettable meal. Ingredients: 2 […][...]

Corn & Crab Soup

Ingredients: serve 4 2 tbsp. vegetable or peanut oil 4 garlic cloves, chopped finely 5 shallots, chopped finely 2 lemongrass stalks, chopped finely 1-inch / 2.5-cm piece fresh ginger, chopped finely 1-3/4 pints / 1 liter / 4 cups chicken stock 14 oz / 400 g / 1-3/4 cups canned […][...]

Leave A Comment...

*