Fried Tofu Noodle Soup

    Thai food can be a lot related to Indian Food i guess , may be a lot more to Kerala Cuisine for using Coconut milk in almost all the Curries they prepare and yeah having rice too . Its not so recent that we have visited a Thai Restaurant in any time near. But we are so crazy about Thai food, that every time we want to dine out Thai would be the first preference for sure. Well this Soup can or cannot be mentioned Thai , but it is so similar to the Thai Soup and it tasted almost the same, because i haven't used anything authentic Thai.

As i have earlier mentioned in my previous posts we enjoy most of our winter dinners having hot steaming soup. When i was starting to make soup on this particular " Soup Day " i was sure to add in Rice Noodles to it, i had very little Rice Noodles with me which was not enough to make some Spicy Noodles which i was actually planning to make and made way to end up here. I did keep Thai Soup in mind while making this, and i am actually very happy with the out come.
Our little one was just searching for carrots and noodles in her soup , but after a while she was seen happily asking for more :)

Fried Tofu Noodle Soup

2 cups Firm Tofu ( cut in squares )
2 cups Cooked Rice Noodles ( refer notes )
1- 1 1/2 cups Thick Coconut milk ( i used canned )
1 Carrot sliced
6 - 7 Green Beans
1/2 Green Bell Pepper Sliced ( any color )
1 -2 Tender Bamboo Shoot Sliced ( opt , i didn't use this )
1 - 2  Bok Choy ( chopped )
8 -9 Spinach Leaves
8 -9 Basil Leaves

3 Shallots ( sliced )
3 Green Chilies
2 tbsp Garlic chopped
2 tbsp Ginger chopped

1/2 cube Knorr Chicken Boullion
1/2 tbsp Coriander Powder
1 tsp Paprika / Kashmiri Chili Powder
1 tsp Cumin / Jeera Powder
1 - 1 1/2 tsp Red Chili Flakes
Salt as needed


Heat oil in a pan and shallow fry tofu until golden brown on all sides. Drain on paper towel and set aside.
Heat oil in a pot add Garlic + Ginger + Shallots + Green Chilies and saute.
Add in the Vegetables (expect the leaves) +  Chicken Cube + the Spice pwdrs and saute for 1 min .
Pour in 2 1/2 cups of water and let the water boil check for salt, add in the leaves and Mushroom .
Lower the heat and let the water to a simmer and pour the coconut milk, sprinkle red chili flakes let it simmer again for a few mins.
Add in Tofu , Noodles and Basil leaves. Serve hot.

Notes: I used Rice Noodles here, i just over cooked mine, you may cook by the package directions. If you want you can add Chicken before sauteing the veggies and rest all the same and make it into a Non - Veg Version. You can use Veg / Chicken Stock instead of Water.


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