Thai Tofu Noodle Soup

  • Currently 4/5
Fantastic noodle soup. Lovely flavor of lemongrass. Delicious!! ADD SHRIMP if you have them.
2 stalks lemon grass
1 pkg thai rice noodles
1 thumb size pce ginger root
6 cups broth (chicken or veg)
1/2 pkg tofu cubed
1 head broccoli into florets
2 carrots sliced
3 tbsp fish sauce
2 tbsp soy sauce
2 tbsp chili sauce
1/2 can coconut milk
4 kaffir leaves
1/2 cup chopped cilantro for topping
1. Place noodles in pot of boiling water. Cover and turn off heat. Soak noodles while preparing soup.
2. Place broth in soup pot along with lemongrass. /add ginger, lime leaves and carrots. Bring to boil, reduce heat to medium and simmer for 5 mins.
3. Add remaining vegetables and simmer for 2 more minutes.
4. Reduce heat to minimum. Add coconut milk, stirring until dissolved. Gently stir in tofu.
5. Add fish, soy and chili sauces.
6. Do a taste test, adding more vegetarian fish sauce or soy sauce if not salty enough. If you find the soup too salty (this depends on how salty your broth was to start with), add 1 to 2 Tbsp. lime juice. If too sour for your taste, add 1 tsp. sugar.
7. Check rice noodles to make sure they are cooked. If still a little hard, boil briefly. Drain in colander. Rinse with cold water to prevent from sticking.
8. Serve noodles into bowls. Top with lades of soup. Sprinkle with cilantro.

Sarah Moss

Member since Aug 2007

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