Thai Noodle Soup
375g uncooked brown rice noodles
250g firm tofu, cut into small cubes
2 cloves garlic, finely sliced
1 red onion, finely sliced
4 scallions, finely sliced
1 lime, quartered
1 tbsp raw sugar
4 cups vegetable stock
1 carrot, cut into matchstick pieces
3 tbsp soy sauce
1/4 tsp sweet chilli sauce
1/4 cup raw peanuts, without skin, roughly chopped
1 tsp red chilli flakes
½ cup water
salt and pepper to taste
Heat a large pot on a high heat and saute the onion, garlic and carrots with ¼ cup water. Cook for a couple of minutes then add the tofu cubes. Add 4 cups of vegetable stock. Add the dry noodles. Add 3 tbsp soy sauce, ¼ tsp chilli sauce. Add 1 tbsp raw sugar. Cook for about 5 minutes until noodles have softened. Serve, topped with the chopped peanuts, scallions, and the juice of one lime and red chilli flakes.
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