Eat Smart  |  Posted 12.12.14

Thai Tofu Noodle Soup With Snap Peas

Thai Tofu Noodle Soup With Snap Peas

This fragrant meal-in-a-bowl is seasoned with ginger, garlic, fish sauce, and scallions for authentic Thai flavor.

Serves 4
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients

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

Instructions

  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.

Nutritional Information

Per Serving

  • Calories 547
  • 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

Source: Real Simple