Saturday, August 14, 2010

Tofu and Chilli Soup

Ginger and lemon grass adds an aromatic note to this tasty, refreshing soup, simmered vegetables served over delicious noodle soup. The soft vermicelli rice noodles are the perfect foil to the crunch of the cooked vegetables, and soak up the flavoursome liquid of this soup wonderfully well.

Serves 2-3
100g firm tofu cut into cube sizes
1 tbsp minced garlic & ginger
1 lemon grass stalk, crushed to release flavour
2 fresh red chillis chopped
4 baby corns roughly chopped
1 carrot cut into thin sticks
1 vegetable soup cube
2 spring onions finely chopped
6 shitake mushrooms sliced
1 tomato chopped
1 tbsp tomyam paste
100g vermicelli noodles
2 tbsp soy sauce
2 tbsp sesame oil
Salt and pepper to taste

Heat oil in a large pan; add tofu, mushrooms and soy sauce, sauté for 4-5 minutes. When tofu changes to golden colour, add minced garlic ginger, soup cube, lemon grass, tomato, tomyam paste stir well for 2 more minutes.

Add one bowl of water, baby corn and let the soup simmer for 5 minutes.

To cook the noodles, pour boiling water over vermicelli noodles, leave it for 5 minutes. When noodles are cooked drain water and set them aside.

When soup is simmering, add carrots and salt mix well.

Serve noodles in bowls, ladle soup on top, garnish with chopped red chilli and spring onion.

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