Bun Hue Chay (Vegetarian Spicy Lemongrass Noodle Soup with Tofu and Mushrooms)
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Ingredients
- 300 g firm tofu, cubed
- 200 g chestnut mushrooms, sliced
- 2 lemongrass stalks
- 2 tbsp chilli oil
- 2 tbsp gluten-free soy sauce (tamari)
- 300 g thick rice noodles
- 100 g beansprouts
- 2 spring onions
- 1 fresh coriander
- 1 lime
Nutrition (per serving)
- Calories
- 483 kcal
- Protein
- 19.3 g
- Carbohydrate
- 68.2 g
- of which sugars
- 3.1 g
- Fat
- 13.8 g
- of which saturates
- 2.1 g
- Fibre
- 4.1 g
- Salt
- 1.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bruise the lemongrass stalks and simmer in 1.2 litres of water for 15 minutes to infuse.
- 2
Fry the tofu in a little oil until golden on all sides, then set aside.
- 3
Stir the chilli oil and tamari into the lemongrass broth and simmer for 5 minutes.
- 4
Add the mushrooms and simmer for 5 minutes, then add the tofu and warm through.
- 5
Cook the thick rice noodles in a separate pan of boiling water according to the pack, then drain and divide between bowls.
- 6
Ladle the broth, tofu and mushrooms over the noodles, scatter with beansprouts, spring onions and coriander, and serve with lime wedges.
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