Thai Noodle Soup

Thai Noodle Soup

(Serves 4)


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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