Thai Tofu Noodle Soup With Snap Peas

thai-tofu-noodle-soup-snap-peas
Photo by Christina Holmes
Thai Tofu Noodle Soup With Snap Peas 2.9 59 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 547 calories
    • Fat 14 g
    • Sat Fat 1 g
    • Cholesterol 8 mg
    • Sodium 961 mg
    • Protein 21 g
    • Carbohydrate 82 g
    • Sugar 4 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 285 mg

Cook the noodles according to the package directions; drain.

Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the tofu with ½ teaspoon salt. Cook, turning occasionally, until golden, 10 to 12 minutes.

Heat the remaining tablespoon of oil in a large pot over medium heat. Add the scallion whites, ginger, and garlic. Cook, stirring, until tender, 2 to 3 minutes. Add the broth and fish sauce and bring to a boil. Add the peas and cook until crisp-tender, 1 to 2 minutes.

Ingredients

  1. Check 3/4 pound Thai rice noodles
  2. Check 2 tablespoons canola oil
  3. Check 1 pound extra-firm tofu—drained, patted dry, and cut into 1/2-inch pieces
  4. Check kosher salt and black pepper
  5. Check 3 scallions, sliced, white and green parts separated
  6. Check 2 tablespoons finely chopped ginger
  7. Check 3 cloves garlic, chopped
  8. Check 6 cups low-sodium chicken broth
  9. Check 1 to 2 tablespoons fish sauce
  10. Check 1/2 pound snap or snow peas, halved if large
  11. Check lime wedges, sliced chilies, and basil leaves, for serving

Directions

  1. Cook the noodles according to the package directions; drain.
  2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the tofu with ½ teaspoon salt. Cook, turning occasionally, until golden, 10 to 12 minutes.
  3. Heat the remaining tablespoon of oil in a large pot over medium heat. Add the scallion whites, ginger, and garlic. Cook, stirring, until tender, 2 to 3 minutes. Add the broth and fish sauce and bring to a boil. Add the peas and cook until crisp-tender, 1 to 2 minutes.
  4. Divide the noodles among 4 serving bowls and top with the broth and tofu. Serve with the scallion greens, lime wedges, chilies, and basil.