Saturday, July 31, 2010

Monk’s Soup

Serves 2-3

1 cube vegetable stock

1 stalk lemon grass, halved length wise
1 tbsp tamarind paste
2 tbsp soy sauce
1 tbsp brown sugar
½ lime juice
1 tbsp garlic ginger paste
1 fresh red chili finely diced
100g green beans cut into 2.5 cm
Firm Tofu cut into cube size
2 spring onions sliced
50g shitake mushrooms sliced
Salt to taste
200g noodles
2 tbsp vegetable oil

Heat oil in a pan stir fry mushroom and tofu for 4-5 minutes till they turn to golden brown color. Sprinkle soy sauce mix well, and set aside.

In the same pan add 1 bowl of water, soup cube, soy sauce, tamarind juice, lemon grass, garlic ginger, brown sugar stir well, bring to boil for 5 minutes.

Separately boil water in a sauce pan, add salt and noodles boil for 2-3 minutes, when noodles are soft drain water set aside. In same boiled water add green beans, blanch for 3-4 minutes. Drain beans and wash them in cold water. Set aside.

When soup in simmering add stir fried tofu, mushroom, salt to taste and mix. Turn off heat.

Add noodles in soup bowl, add soup, sprinkle with red chili and spring onion.


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