Go Back

Canh Chua Chay Noodle Soup

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course dinner, Soup
Cuisine Asian, Vietnamese
Servings 6

Ingredients
  

  • 1 pounds firm tofu
  • 2 tablespoons coconut oil
  • 1 onion onion, roughly chopped
  • 5 cloves garlic, 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 Thai chilies, left whole but with a slit cut into them
  • 3 lemongrass stalks lemongrass stalks, bruised with the back of a knife
  • 1 1/2 tablespoons tamarind paste, to taste
  • 1 package rice noodles
  • 28 ounces crushed tomatoes
  • 2 1/2 cups chunked fresh pineapple
  • 1 cups bean sprouts
  • to taste salt and pepper
  • to taste cilantro
  • to taste thai basil
  • to taste lime juice

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 minute.
  • Add the okra, mushrooms, bamboo shoots, Thai chilies, and lemongrass to the pot. Cook for 5 minutes.
  • Add the tamarind paste and crushed tomatoes. Bring to a simmer.
  • Cook the rice noodles according to package directions. Drain and set aside.
  • Add the pineapple and bean sprouts to the soup. Cook for 2 minutes.
  • Divide the noodles among bowls. Ladle the soup over the noodles. Garnish with cilantro, thai basil, and lime juice.
QR Code linking back to recipe