Sukhothai Noodle Soup

Sukhothai Noodle Soup is a fragrant and flavorful Thai dish featuring rice noodles in a savory broth, topped with fresh herbs and vegetables. This vegetarian version is hearty and satisfying, perfect for a warm and comforting meal.

Ingredients

• Rice noodles - 150 grams
• Vegetable broth - 500 ml
• Tofu (firm) - 100 grams, cubed
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Garlic - 3 cloves, minced
• Shallot - 1, thinly sliced
• Carrot - 1 medium, julienned
• Bean sprouts - 100 grams
• Green onion - 2, chopped
• Thai basil - 1/4 cup, chopped
• Cilantro - 1/4 cup, chopped
• Chili flakes - 1 teaspoon (adjust to taste)
• Peanut oil - 1 tablespoon
• Salt - to taste

Steps

1. Soak the rice noodles in warm water for about 15 minutes, or until soft, then drain and set aside.
2. In a pot, heat the peanut oil over medium heat, then add the minced garlic and sliced shallot. Sauté until fragrant and translucent, about 2-3 minutes.
3. Add the cubed tofu and cook until lightly browned, about 5 minutes.
4. Pour in the vegetable broth and bring to a gentle simmer.
5. Stir in the soy sauce, lime juice, and julienned carrot. Allow to simmer for another 5 minutes.
6. Add the soaked rice noodles and bean sprouts to the pot. Cook for an additional 2-3 minutes until everything is heated through.
7. Remove from heat and stir in the chopped green onion, Thai basil, and cilantro.
8. Serve hot, garnished with additional herbs and chili flakes as desired.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains a variety of vitamins and minerals from fresh vegetables and herbs.

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