Udon Noodle Tom Kha
Firm Tofu
Udon Noodles
Lemongrass
Light Soya Sauce
Coconut Milk
Spring Onions
Cherry Tomatoes
Ginger
Shallots
Button Mushrooms
Red Chili
Green French Beans
Green Lime
Coriander
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 |
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.
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.
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.
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.