[1]It’s still early days in April but the heat and humidity is already getting to us. And with the kids’ summer holidays here, thinking up interesting lunch menus every day is a major chore. While kids invariably turn up their noses at the ubiquitous dal-chawal, it is quite simple these days to plan exotic yet easy lunch menus that are great for health while being high on the “wow” factor too.
tofu and beansprout soup
One gets tofu in most supermarkets these days. Unfortunately paneer is not a substitute for it so if unavailable simply leave it out and go ahead with the rest of the ingredients.
Ingredients
150 gm thick rice noodles
1 litre vegetable stock
1 Thai red chilli, seeded and sliced
1 tbsp light soy sauce
Juice of ½ a lime
2 tsp sugar
1 tsp garlic, finely sliced
1 tsp ginger, finely chopped
200 gm firm tofu, cubed
90 gm beansprouts
50 gm peanuts, dry roasted and roughly chopped
1 tbsp coriander leaves, chopped
Spring onions and a Thai red chilli, finely sliced, to garnish
Method
Cook the noodles according to instructions on the packet, drain, rinse and set aside.
In a large heavy-bottomed pan, boils the vegetable stock, red chilli, soy sauce, lime juice, sugar, garlic and ginger, cover and simmer on low heat for another 10 minutes.
Add the tofu, noodles and the beansprouts and cook for another 2-3 minutes.
Serve the soup garnished with the coriander leaves, spring onions, chilli and peanuts.
Links:
[1] http://archive.asianage.com/tab3jpg-494