Fragrant Tofu and Noodle Soup Print E-mail
Written by Angie Jefferson, 2004   
Image The delightful combination of flavours in this chunky soup makes it the ideal choice for a summer lunch or early-evening supper dish.




Preparation time: 10 minutes, plus draining

Cooking time: 10 minutes

125g (4oz) firm tofu, diced
1 tbsp sesame oil
75g (3oz) thin rice noodles
600ml (1 pint) vegetable stock
2.5cm (1in) piece of fresh root ginger, peeled and thickly sliced
1 large garlic clove, thickly sliced
3 kaffir lime leaves, torn in half
2 lemon grass stalks, halved
Handful of spinach or pak choi leaves
50g (2oz) bean sprouts
1-2 fresh red chillies, de-seeded and finely sliced
2 tbsp fresh coriander
1 tbsp Thai fish sauce
Lime wedges and chilli sauce, to serve

Place the tofu on a plate covered with kitchen paper and allow to stand for 10 minutes to drain.

Heat the oil in a wok or frying pan until hot, add the tofu and cook for 2-3 minutes, stirring, or until the tofu is golden brown. Remove from the pan and drain on kitchen paper.

Meanwhile, soak the noodles in boiling water for 2 minutes, then drain.

Place the stock in a large saucepan. Add the ginger, garlic, lime leaves and lemon grass and bring to the boil. Reduce the heat, add the tofu, noodles, spinach or pak choi, bean sprouts and chillies and heat through for a couple of minutes.

Stir in the coriander and the Thai fish sauce, then pour into warmed, deep soup bowls to serve.

Serve with lime wedges and chilli sauce.

Serves 2
 
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