Udon Noodle Tom Kha

According to the Japanese Agricultural Standard, to be called udon, a round noodle's diameter must be over 1.7 mm

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    Firm Tofu 60.0 grams

    Firm Tofu

    Udon Noodles 60.0 grams

    Udon Noodles

    Lemongrass 5.0 grams


    Light Soya Sauce 5.0 ml

    Light Soya Sauce

    Coconut Milk 100.0 ml

    Coconut Milk

    Spring Onions 5.0 grams

    Spring Onions

    Cherry Tomatoes 30.0 grams

    Cherry Tomatoes

    Ginger 8.0 grams


    Shallots 10.0 grams


    Button Mushrooms 30.0 grams

    Button Mushrooms

    Red Chili 10.0 grams

    Red Chili

    Green French Beans 25.0 grams

    Green French Beans

    Green Lime 20.0 grams

    Green Lime

    Coriander 5.0 grams


    Kaffir Lime Leaves 0.5 grams

    Kaffir Lime Leaves

    • Time : 25.0 mins
    • |
    • Calories: 986.0 kcal
    • |
    • Protein : 30.8 g
    • |
    • Fat : 55.0 g
    • |
    • Carb. : 111.6 g
    : Your Kitchen Essentials
    Utensils: Sauce Pan | Pot |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Vegetables
    - Firm Tofu: cut into cubes.
    Wash and dry the vegetables prior to chopping (as required):
    - Shallots: peel and chop finely
    - Ginger: peel and cut into juliennes
    - Button Mushrooms: cut into halves or quarters
    - Green French Beans: trim the beans
    - Lemongrass: crush the lemongrass with a the spine of your knife. Then chop finely
    - Green Lime: cut in half ; - Kafir Lime Leaves: just wash
    - Cherry Tomatoes: cut into halves
    - Red Chili: cut into large pieces
    - Coriander: pick out the leaves
    - Spring Onion: slice thinly.
    : Boil the Noodles
    Start by bringing some water to a boil in a pot (You will need around 1 litre of water for every 100g of noodles). Do not salt the water. Add the noodles and boil for around 5 minutes. Once done, take them out of the water. Reserve some of the noodle water for the soup.
    : Sauté the Vegetables
    Heat some oil in a pan and then start sautéing the vegetables:
    Shallots and Ginger: on gentle heat for around a minute or just until they are slightly translucent followed by green french beans then button mushrooms and lemongrass.
    : Finish, Plate and Serve
    Add the coconut milk, red chilies and kaffir limes leaves. You can add some of the starchy water from the noodles. Let it simmer for around 10 - 15 minutes.
    Add Tofu, followed by cherry tomatoes after 2-3 minutes. Remove the lemongrass stalks and kaffir lime leaves. Check the seasoning. Add the noodles and light soya sauce to the soup just before serving.

    Plate and Serve:
    Plate, garnish with the coriander leaves and spring onions. Squeeze lime juice if you want.