Canh Chua Chay Noodle Soup


Serves 4-6.

Super easy

Canh Chua Chay Noodle Soup


For 1 Batch(es)


  • ounces firm tofu
  • 2 tablespoons coconut oil, divided
  • 1 onion, roughly chopped
  • 5 garlic cloves, minced
  • 1 pounds okra, the smaller the better, stems trimmed
  • 1 1/2 cups hon-shimeji mushrooms (or favorite variety)
  • 1 cups chopped bamboo shoots
  • 4 fresh Thai chilies, left whole but with a slit cut into them
  • 3 lemongrass stalks, bruised with the back of a knife
  • 1 1/2 tablespoons tamarind paste, to taste
  • 1 parts package rice noodles
  • 28 ounces crushed tomatoes
  • 2 1/2 cups chunked fresh pineapple
  • 1 cups bean sprouts
  • salt and pepper, to taste
  • cilantro, to taste
  • thai basil, to taste
  • lime juice, to taste

Canh Chua Chay Noodle Soup Directions

  1. To crisp the tofu, cut it into 1-inch-thick rectangles and salt both sides. Wait about 10 minutes, then pat dry.
  2. Heat 1 tablespoon of the coconut oil in a skillet over medium heat, add the tofu, then turn the heat to low. Cook the tofu on each side until golden, then remove to a paper towel.
  3. Meanwhile, heat the other tablespoon of coconut oil in a large soup pot and sauté the onion for a few minutes. Add the garlic and cook for another 1 to 2 minutes. Add 1½ quarts of water to the pot and bring to a boil.
  4. Once boiling, add the okra, mushrooms, bamboo shoots, Thai chilies, lemongrass and tamarind. In a separate pot, cook the rice noodles per instructions and rinse with cold water when finished.
  5. As the okra becomes close to tender (around 10 minutes), add the crushed tomatoes, pineapple, bean sprouts and tofu. Let simmer for a few minutes. Add salt and pepper to taste.
  6. To serve, lay a bed of noodles in a bowl and cover with the soup broth, garnishing with cilantro, Thai basil and lime juice.

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