John Myers
Thai pho Soup with Tofu and Pep
The perfect thai pho soup with tofu and pep recipe with a picture and simple step-by-step instructions.
- 1000 ml Chicken broth
- 2 piece Cinnamon sticks
- 5 piece Cloves
- 3 piece Star anise
- 1 piece Ginger, about 40 gr.
- 5 Toes Young fresh garlic
- 3 tbsp Nuoc-Mam-Sauce … Thai fish sauce
- 4 Stalk Spring onion
- 1 piece Carrot, about 90 gr.
- 1 piece Red pointed peppers
- 2 piece Chilli pepper
- 2 piece Limes
- 300 g Tofu firm
- 1 location Chinese egg noodles
- Peel the ginger and cut into slices. Peel the skin off the young garlic.
- Heat the chicken stock, add the spices with the ginger and garlic and bring to the boil, then simmer on a low heat for 15 minutes. Pull off the stove, put the lid on and let it steep a little more.
- In the meantime, boil the egg noodles in salted water for almost 3 minutes and then pour over a sieve and drain.
- Peel the carrots and cut into fine julienne. Clean the spring onions and cut into rolls. Wash the peppers, pat dry, remove the seeds and also cut out the partitions, then cut into bite-sized pieces. Core the chilli, also cut out the partitions and dice finely. Squeeze the limes. Cut the tofu into small cubes.
- Now pour the chicken broth through a fine sieve into another saucepan and bring to the boil again. Add the vegetables and simmer for almost 5 minutes, then add the tofu and simmer for another 2-3 minutes.
- Now season the soup with the lime juice and possibly with a little fish sauce.
- Put the egg noodles in the soup cup and pour the hot soup over them and now ….. enjoy your meal …..
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