Khao Piak Sen vegan

Ingredients for 4 servings:

• 400g tofu
• 2 liters of vegetable broth
• 1 tbsp oil
• 12 garlic cloves
• 1 onion(s)
• 2 cm ginger
• 2 carrots
• 2 stalk(s) celery
• 1 stalk(s) lemongrass
• 4 tbsp soy sauce
• ½ nori sheet
• 250 g rice noodles or mie noodles
• 1 lime(s), juice
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Noodle soup from Laos

Finely dice the ginger, garlic, and onion. Roughly dice the tofu and slice the carrots. Slice the celery and lemongrass into rings. Heat the oil in a saucepan. Add the garlic and onion and fry until golden brown. Then add the ginger and fry briefly. Add the tofu and fry over high heat until crispy. Add the vegetable stock to the pan with the carrots, celery, and lemongrass, stir, and bring to a boil. Once boiling, reduce the heat and simmer for about 20 minutes. Then add the soy sauce, nori seaweed, salt, and pepper. Simmer for another 5 minutes. While the soup is simmering, prepare the noodles according to the package instructions. Set the noodles aside and wait until the soup is ready. To serve, transfer the noodles to a large bowl, pour the soup over the noodles, and squeeze over the lime juice.