32min 4 ppl
Vegan Nam Ngiao
36 minutes
4 people
Medium31–60 min or 7–12 steps
36 min · 7 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 16g
Carbs 60g
Fats 9g
About this dish
A fully plant-based take on Chiang Mai's tomato-chilli noodle soup, the same slow-built broth finished with crumbled tofu, crispy shallots and a squeeze of lime over soft rice noodles.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Shallotspeeled6
- Garlic clovespeeled6
- Galangalpeeled and sliced20 g
- Tomatoesquartered4
- Beansproutsto serve100 g
- Spring onionssliced, to serve3
- Limescut into wedges, to serve2
Plant Proteins
- Firm tofupressed and crumbled350 g
Tins & Jars
- Vegetable stock1000 ml
- Pickled mustard greenssliced, to serve50 g
Dried Goods
- Rice stick noodlessoaked and blanched400 g
- Crispy fried shallotsto serve25 g
Spices & Seasonings
- Dried Red Chilliessoaked in hot water until soft8
Oils & Condiments
- Vegetable Oil2 tbsp
- Fermented soybean pastecrumbled15 g
- Vegetarian oyster sauce2 tbsp
Utensils
- Food processor
- Large saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Blend the drained chillies, shallots, garlic and galangal to a smooth paste in a food processor.
Approx. 8 minutes
2
Heat the vegetable oil in a large saucepan over medium heat and fry the paste for 4 minutes until darkened and fragrant.
Approx. 4 minutes
3
Add the tomatoes and fermented soybean paste and cook for 5 minutes, mashing the tomatoes, until broken down.
Approx. 5 minutes
4
Pour in the vegetable stock, bring to a simmer, add the crumbled tofu and cook for 10 minutes until heated through.
Approx. 10 minutes
5
Stir in the vegetarian oyster sauce and simmer for 3 minutes to combine the flavours.
Approx. 3 minutes
6
Divide the blanched rice noodles between four bowls and ladle over the hot broth and tofu.
Approx. 3 minutes
7
Top each bowl with beansprouts, pickled mustard greens, spring onions and crispy fried shallots, and serve with lime wedges.
Approx. 3 minutes
