Only takes 15 minutes to throw this Thai inspired soup together.
In a large pot or Dutch oven, heat the oil over medium heat. Add the garlic and stir. Add the egg and cook until softly scrambled. Add the tofu (or chicken) and cook until lightly fried, about 3 minutes. Add the broth, then add the noodles, soy, sriracha, fish sauce and peanuts. Cook until noodles have softened, about 5 minutes.
Serve soup topped with peanuts, green onions and red chili flakes.
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I made this last week and the two of us ate the WHOLE POT of it. We absolutely loved this recipe and I may have to double it next time I make it. As well, it came together so very quickly and that’s always a plus in my book. Delicious!
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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