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Vegetarian Thai-style Noodle Soup
Rate this recipeSoft rice noodles with vegetables, mushrooms and fried tofu – so tempting. This vegetarian Thai-style noodle soup is a smart, sensible choice for your family's vegetarian days.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
13
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Fried tofu
2 piece
Salt
1 tablespoon
Makrut lime leaves
5 leaf
Vegetarian seasoning powder
2 teaspoon
Pineapple
1 piece
White sugar
2 tablespoon
Straw mushrooms
200 g
Chilli
1 piece
Lemongrass
2 stalk
Fresh rice vermicelli
400 g
Sour tamarind
300 g
Tomatoes
2 piece
Cooking oil
2 tablespoon
Implementation Steps
01
Cut the fried tofu into bite-sized pieces and fry until golden on all sides.
02
Peel and wash the lemongrass. Finely chop 1 stalk and bruise the other. Thinly slice the pineapple and cut the tomatoes into wedges. Wash and finely chop the chillies.
03
Trim the stems off the straw mushrooms, wash and halve them. Soak the tamarind in a little warm water for about 10 minutes, mashing it gently with a spoon. Strain off the liquid and discard the seeds.
04
Put a large pot on medium heat with some oil and the chopped lemongrass. When the lemongrass smells fragrant, add the tomatoes and stir well.
05
When the tomatoes have softened and released their colour, add 1.2 litres of water along with the bruised lemongrass and the pineapple. Lightly crush the lime leaves and drop them into the pot. Season with salt, sugar and vegetarian seasoning powder. Boil for about 5 minutes.
06
Add the chopped chilli, fried tofu and straw mushrooms to the pot. Cook for another 5 minutes, then turn off the heat.
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Vegetarian Thai-style Noodle Soup