Canh Chua Chay Noodle Soup
Ingredients
- 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
Instructions
- To crisp the tofu, cut it into 1-inch-thick rectangles and salt both sides. Wait about 10 minutes, then pat dry.
- 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.
- 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.
- 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.
- 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.
- To serve, lay a bed of noodles in a bowl and cover with the soup broth, garnishing with cilantro, Thai basil and lime juice.
