Guaydiaw yen defoo (fish based noodle soup with red tofu)
1 / 1 Photo by:  Wiley
More photos

Guaydiaw yen defoo (fish based noodle soup with red tofu)

About this recipe: This is another variation that a noodle seller might offer. The broth and garnishes are fish based and the variety is up to you. I usually just see what is at the market, various fish cakes, fried wonton skins or pickled squid, the more variety the better the eating. The trademark color of the soup is ... more

Wiley Bangkok (Krung Thep Maha Nakhon), Thailand

Ingredients

Serves: 4 

  • 1 litre stock, fish or chicken based
  • 400 grams various fish based balls, dumplings, sliced cakes or sliced pickled squid
  • 4 stalks pak boong, or water spinach, cut into 2 cm lengths
  • 200 grams noodles of your choice (sen yai rice noodles are shown in the picture)
  • 2 litres water, for cooking noodles
  • 1/2 cup red tofu with liquid, blended
  • As condiment Thai roasted chilli flakes
  • As condiment chillies in vinegar
  • As condiment fish sauce
  • As condiment caster sugar

Directions

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Heat the stock and water up separately. When the stock is at a simmer, add the various fish based balls, dumplings, sliced cakes or squid and pak boong and leave at a simmer. When the water is at a boil, add the noodles in a strainer and heat until cooked. Divide the noodles between 4 bowls. Add the heated fish treats to the 4 bowls. Ladle a cup or so of broth to each bowl.
  2. Serve the soup and let the diners adjust their soups with the condiments to suit their own tastes.

More choices

Reviews (0)

Write a review

Click on stars to rate
What did you think? Tell us everything!

More recipe collections