A unique and vibrant Thai noodle soup made with a pink broth, rice noodles, fish balls, tofu, and a variety of vegetables. This dish is tangy, savory, and slightly sweet, offering a colorful and flavorful meal.
Ingredients
For the Pink Broth:
- 6 cups chicken or pork stock
- 2 tbsp fermented red bean curd
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp vinegar
- 1 tsp chili paste (optional, for spice)
For the Noodles and Toppings:
- 8 oz rice noodles, cooked according to package instructions
- 1/2 lb fish balls or shrimp
- 1/2 cup fried tofu cubes
- 1 cup morning glory or spinach
- 1/2 cup crispy wontons (optional)
For Garnish:
- Fresh cilantro
- Lime wedges
- Red chili flakes
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Prepare the Pink Broth:
- In a large pot, bring the chicken or pork stock to a boil. Add fermented red bean curd, soy sauce, sugar, vinegar, and chili paste. Stir until the bean curd dissolves and the broth turns pink.
- Cook the Protein and Vegetables:
- Add the fish balls or shrimp to the broth and cook for 3-5 minutes. Stir in the morning glory or spinach and simmer for 2 minutes.
- Prepare the Noodles:
- Cook the rice noodles according to package instructions and divide them among serving bowls.
- Assemble the Soup:
- Ladle the pink broth over the noodles in each bowl. Add the cooked fish balls, tofu, and vegetables.
- Add Toppings and Garnish:
- Top with crispy wontons if using, and garnish with fresh cilantro. Serve with lime wedges and chili flakes on the side.
Nutritional Information (Per Serving):
- Calories: 320 kcal
- Protein: 20g
- Carbohydrates: 40g
- Fat: 8g
- Sodium: 500mg
Notes
- Substitute fish balls with chicken, tofu, or mushrooms for variety.
- Adjust the broth’s tanginess with more vinegar or lime juice to taste.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊