Tom Yum Soup With Tofu Recipe

Name: Tom Yum Soup With Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz rice noodles; 1 tbsp vegetable or peanut oil; 1/2 lb firm tofu, thinly sliced and patted dry; 2 cloves garlic, crushed; 2 tsp lemongrass, minced; 1/2 tsp sambal oelek chili paste; 5 cups vegetable stock; 3 tsp soy sauce; 2 tsp brown sugar; 1/2 tsp finely grated lime or lemon zest; 4 None baby bok choy, trimmed, leaves shredded, stems cut into strips; 1 None medium red pepper, deseeded, thinly sliced; 1 None medium carrot, thinly sliced lengthwise; 1 oz cilantro leaves, to serve; None None lime or lemon wedges, to serve

Servings: persons

8 oz rice noodles
1 tbsp vegetable or peanut oil
1/2 lb firm tofu, thinly sliced and patted dry
2 cloves garlic, crushed
2 tsp lemongrass, minced
1/2 tsp sambal oelek chili paste
5 cups vegetable stock
3 tsp soy sauce
2 tsp brown sugar
1/2 tsp finely grated lime or lemon zest
4 None baby bok choy, trimmed, leaves shredded, stems cut into strips
1 None medium red pepper, deseeded, thinly sliced
1 None medium carrot, thinly sliced lengthwise
1 oz cilantro leaves, to serve
None None lime or lemon wedges, to serve

1
Soak noodles in boiling water for 10 mins. Stir to separate strands, then drain. Divide noodles between serving bowls.
2
Heat oil in a medium frying pan and cook tofu until browned on both sides. Drain on paper towels and cut into 1/3 inch strips.
3
Add garlic, lemongrass and sambal oelek to pan. Cook and stir for 1 min, until fragrant. Transfer to a large saucepan and add stock, soy sauce, sugar and zest. Bring to a boil. Add the bok choy stems, pepper and carrot. Cook for 2 mins. Add bok choy leaves and stir until just wilted. Using tongs transfer to the bowls with the noddles and top with the tofu. Ladle in the hot broth and top with cilantro. Serve with lime or lemon wedges on the side.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 oz rice noodles, 1 tbsp vegetable or peanut oil, 1/2 lb firm tofu, thinly sliced and patted dry, 2 cloves garlic, crushed, and more.

Yes, Tom Yum Soup With Tofu falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tom Yum Soup With Tofu

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