Tom Yum Soup With Tofu - cooking recipe

Ingredients

8 oz rice noodles
1 tbsp vegetable or peanut oil
1/2 lb firm tofu, thinly sliced and patted dry
2 cloves garlic, crushed
2 tsp lemongrass, minced
1/2 tsp sambal oelek chili paste
5 cups vegetable stock
3 tsp soy sauce
2 tsp brown sugar
1/2 tsp finely grated lime or lemon zest
4 None baby bok choy, trimmed, leaves shredded, stems cut into strips
1 None medium red pepper, deseeded, thinly sliced
1 None medium carrot, thinly sliced lengthwise
1 oz cilantro leaves, to serve
None None lime or lemon wedges, to serve

Preparation

Soak noodles in boiling water for 10 mins. Stir to separate strands, then drain. Divide noodles between serving bowls.
Heat oil in a medium frying pan and cook tofu until browned on both sides. Drain on paper towels and cut into 1/3 inch strips.
Add garlic, lemongrass and sambal oelek to pan. Cook and stir for 1 min, until fragrant. Transfer to a large saucepan and add stock, soy sauce, sugar and zest. Bring to a boil. Add the bok choy stems, pepper and carrot. Cook for 2 mins. Add bok choy leaves and stir until just wilted. Using tongs transfer to the bowls with the noddles and top with the tofu. Ladle in the hot broth and top with cilantro. Serve with lime or lemon wedges on the side.