Ingredients
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500ml (2 cups) water
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500ml (2 cups) Massel vegetable liquid stock
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1 200g pkt fresh thin rice noodles
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4 sprigs fresh coriander, finely chopped
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1 fresh red birdseye chilli, deseeded, finely chopped
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2 teaspoons fish sauce
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2 teaspoons caster sugar
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1 300g pkt firm tofu, drained, cut into 2.5cm cubes
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165g (21/2 cups) bean sprouts
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2 tablespoons fresh coriander leaves, extra
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1 lemon, cut into wedges, to serve
Method
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1Bring water and stock to the boil in a saucepan over high heat. Add noodles and cook, uncovered, for 3 minutes or until tender. Combine chopped coriander, chilli, fish sauce and sugar in a bowl. Add chilli mixture to pan and cook, stirring, for 1 minute. Place tofu in serving bowls and ladle the soup over. Top with bean sprouts and coriander leaves. Serve with lemon wedges.
Source: taste.com.au
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