Name: Fresh Thai Noodle Soup recipe by Swayampurna Singh at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack rice vermicelli noodles; Homemade vegetable stock 3 cups ( you can use stock cubes, but I prefer making my own stock); Thai red (non veg) /yellow curry paste (pure veg) - 1 tbsp; 2½ tablespoons dark soy sauce; Rice vinegar - 1 tbsp; 1 tablespoon minced peeled fresh ginger; 4 garlic cloves, minced; Tofu- around 6 cubes per bowl.; 1 cup matchstick-cut carrots; ½ red bell pepper, thinly sliced; 1/2 yellow bell pepper, thinly sliced; Babycorn - 10 (grilled), par-boiled; 1 small English cucumber, halved lengthwise and thinly sliced; Chopped fresh mixed herbs (such as basil,chives mint, and cilantro); Alfalfa sprouts - handful for garnish (optional); 6 tablespoons chopped unsalted, dry-roasted peanuts; Yellow and Red dragon chillie deseeded and chopped for garnish.; lemon wedges of 2 lemons; 2 teaspoons chili oil; vegetable oil- 1 tbsp; Sesame seeds - as much as needed for coating tofu; Salt, pepper as per taste

ABOUT Fresh Thai Noodle Soup RECIPE

Fresh Thai Noodle Bowl is one of those comfort dishes that seem to make everything more pleasant. An easy one pot dish with a Thai flavored light broth, packed with veggies, noodles and sesame crusted tofu, this will make sure you feel satiated without any guilt.

Ingredients Serving: 4

1 pack rice vermicelli noodles
Homemade vegetable stock 3 cups ( you can use stock cubes, but I prefer making my own stock)
Thai red (non veg) /yellow curry paste (pure veg) - 1 tbsp
2½ tablespoons dark soy sauce
Rice vinegar - 1 tbsp
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
Tofu- around 6 cubes per bowl.
1 cup matchstick-cut carrots
½ red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
Babycorn - 10 (grilled), par-boiled
1 small English cucumber, halved lengthwise and thinly sliced
Chopped fresh mixed herbs (such as basil,chives mint, and cilantro)
Alfalfa sprouts - handful for garnish (optional)
6 tablespoons chopped unsalted, dry-roasted peanuts
Yellow and Red dragon chillie deseeded and chopped for garnish.
lemon wedges of 2 lemons
2 teaspoons chili oil
vegetable oil- 1 tbsp
Sesame seeds - as much as needed for coating tofu
Salt, pepper as per taste

Instructions

Cook noodles according to package directions; drain.
Rub some chili oil on the tofu cubes. Sprinkle with sesame seeds, salt, pepper.Heat a grilling pan. Throw the tofu on it and grill for 2-3 minutes per side. Do the same with par-boiled baby corn.
Finish chopping up all the veggies as listed in the ingredient section. Keep aside.
Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add ginger and garlic; cook 1 minute, stirring constantly. Add the Thai curry paste and cook for 3-4 mins till the raw smell leaves,
Add stock ,vinegar and soy sauce; bring to a boil. Simmer 20 minutes. Add salt and pepper as needed. Remember soya sauce has a lot of salt. Alternatively, try to use low sodium soya sauce if you can for a much healthier version.
Place carrots, bell pepper, and cucumber in a bowl; Divide noodles evenly among 4 serving bowls; top each serving with one-fourth of vegetable mixture. Add about 2-3 baby corn to each bowl and 6 tofu pieces.
Pour about 3/4 cup warm stock mixture into each bowl.
Sprinkle evenly with herbs, alfalfa sprouts and peanuts; drizzle chili oil over top. Serve!

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