Vegetarian Thai noodle


Vegetarian Thai noodle
Cook Time
Cook Time
  • 2squeezes egg noodles
  • vegetable broth
  • 100grams fresh mushrooms
  • 1piece fresh tofu
  • 1piece fried tofu
  • tamarind juice
  • shallots, lemongrass and galangal
  • lime leaves, chilli, and cilantro
  • 1/2 fresh lemon
  • jaggery
  • cooking oil, salt
  1. Cut off the head of lemongrass, then cut into short pieces with the size of a fingertip. Beat up.
  2. Shave the skin of galangal and slice. Peel shallots and crush. Cut coriander into small pieces. Crush the chili.
  3. Cut young tofu and fried tofu into bite-sized pieces.
  4. Boil the vegetable broth. When the broth is boiled, add lemongrass, galangal, and shallots and boil for 3-5 minutes until the essential oil is released. You can put the mixture in a net bag so that the broth is clear.
  5. Boil the noodles in boiling water. When the noodles are cooked, take them out, drain in cold water and sprinkle some cooking oil so that the noodles do not stick and are shine.
  6. Add the mushrooms. Season to taste with salt, jaggery.
  7. Crush tamarind in the broth and pour into the pot. Put lemon leaves and crushed chili peppers into the pot and boil.
  8. Finally, add the tofu. Turn off the heat, squeeze some lemon in a pot of water and add coriander.
  9. Put noodles and soup into a bowl and enjoy.

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