Rice Noodle with Tom Yum and Tofu

Photo by Parkpoom K Photo

Styling by #PloyOyuriFoodstylist

“Tom Yum” has a unique taste that is balanced between sour, spicy, salty, sweet, and what is indispensable is the “aroma” or the aroma of fresh herbs such as galangal, lemongrass, kaffir lime leaves, chili peppers, and mixed with tofu and rice noodles to make it more delicious. 

Prep Time:

25 minutes

Cook Time:

15 minutes

Servings:

1 

Ingredients:

• 3 tbsp. Tom yum paste

• ½ cup. Rice noodles  

• 1 cup. Tofu, diced 

• ½ + ¼ cup. Water 

• ½ cup. Coconut milk 

• 1 tsp. Sugar 

• 1/3 cup . Tomato, one ball cut into 8 pieces 

• 1/3 cup. Onion, one ball cut into 8 pieces 

• ¼ cup. Mushroom 

Directions:

1. Make the soup base: 

In a pot, add plain water and Tom Yum paste. Bring it to boil over medium heat. 

2. Add vegetables: 

Once boiling, add the mushrooms, tomato, and onion. Cook until softened. 

3. Season the broth: 

Add sugar to taste, then pour in the coconut milk. Stir well. 

4. Add tofu: 

Gently add the cubed tofu to the soup. Let it simmer until the tofu is cooked through. 

5. Prepare the noodles: 

In another pot, bring water to boil. Add rice noodles and cook until tender. Blanch in cold water, then drain and set aside. 

6. Assemble and serve: 

Scoop the Tom Yum curry into a bowl. Add the blanched rice noodles. Serve hot and enjoy. 

Recipe Author:

Pichet Yuttawitee