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 ounces rice noodles; 1 tablespoon vegetable oil; 1/2 pound firm tofu thinly sliced and patted dry; 2 cloves garlic crushed; 2 teaspoons lemongrass minced; 1/2 teaspoon chili paste sambal oelek; 5 cups vegetable stock; 3 teaspoons soy sauce; 2 teaspoons brown sugar; 1/2 teaspoon lime zest finely grated; 4 baby bok choy trimmed, leaves shredded, stems cut into strips; 1 red pepper medium, deseeded, thinly sliced; 1 medium carrot thinly sliced lengthwise; 1 ounce cilantro leaves to serve; lime wedges to serve

Servings: persons

8 ounces rice noodles
1 tablespoon vegetable oil
1/2 pound firm tofu thinly sliced and patted dry
2 cloves garlic crushed
2 teaspoons lemongrass minced
1/2 teaspoon chili paste sambal oelek
5 cups vegetable stock
3 teaspoons soy sauce
2 teaspoons brown sugar
1/2 teaspoon lime zest finely grated
4 baby bok choy trimmed, leaves shredded, stems cut into strips
1 red pepper medium, deseeded, thinly sliced
1 medium carrot thinly sliced lengthwise
1 ounce cilantro leaves to serve
lime 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.

294

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 ounces rice noodles, 1 tablespoon vegetable oil, 1/2 pound 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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