Chicken, tofu and noodle soup

Mobile version Print

By: Luke Nguyen From: Luke Nguyen's Greater Mekong

On TV Tonight

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Costa Brava
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Provence
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as intermediate

Rating 3.15 / 5 (27 votes)

Prep time:
30 min, plus 2 hours
Cook time:
1 hr 10 min

Luke Nguyen makes a chickpea stock and creates a sour, sharp taste from tomatoes, ginger and soy sauce in this traditional Burmese soup recipe


1. In a large bowl combine gram flour (chickpea powder) and water. Mix well then allow to set for 2 hours.

2. Take the top half of the liquid and transfer to a pot and place on low heat, stirring for 15 minutes. Now begin to add a few tablespoons of the remaining liquid every 5 minutes whilst stirring for the next 15 minutes. You should notice the liquid getting thicker.

3. Meanwhile, bring a pan to medium-heat, add oil and sauté the turmeric, red shallots, garlic and ginger for 15 minutes.

4. Now add tomatoes, paprika powder, salt and chicken then stir-fry on medium heat for 10 minutes. Take off heat and set aside.

5. To serve, divide noodles into 4 soup bowls. Ladle the tofu soup over the noodles, then top with cooked chicken, bok choy, bean sprouts, black sesame, peanuts, fried garlic, soy sauce & sugar cane syrup.

6. Garnish & serve with spring onion, chili flakes and a wedge of lime.


To garnish

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register