Thai-Style Rice Noodle Soup
Ingredients
- 300 grams rice vermicelli
- 500 ml water for boiling vermicelli
- 200 grams chicken meat and skin
- 1 package Japanese tofu, sliced round
- Oil for frying and sautéing
- 4 cloves garlic, smashed
- 2 stalks green onion, cut 1 cm
- 400 ml water
- 1 tablespoon fish sauce
- 1 teaspoon chicken bouillon powder
- 1 teaspoon salt
- 3 stalks cilantro, chopped including stems
- 3 bunches bok choy, chopped
Preparation
Boil 500 ml of water, then add the rice vermicelli. Stir and wait until wilted, then remove and drain.
Fry the chicken until golden. Remove and shred, then set aside. Fry the Japanese tofu and set aside.
Heat 2 tablespoons of oil, sauté garlic and green onion until fragrant. Add water, fish sauce, chicken bouillon, and salt. Add cilantro and bok choy. Bring to a boil briefly, then remove from heat.
Add the boiled vermicelli to the pot. Stir briefly, then serve with shredded chicken and fried tofu on top.
Notes
This recipe serves 4 people.
