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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 from blended red tofu with its juice. As with most noodle soups, it takes time to gather the ingredients, but is quick to make.

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.

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