Seafood red noodle soup, or yen ta fo

Very popular in Bangkok and the Central Plain, this soup is characterized by its red color. The color comes from chilies and bean curd. It's a meal in itself, that includes many ingredients : it's as tasty as beautiful!

Serves 2 as a one-meal dish

Red sauce

250 ml vegetable stock or chicken stock

4 red spur chili, stems and seeds removed

1 tablespoon coconut sugar

1 tablespoon rice vinegar

1 tablespoon red fermented been curd

750 ml vegetable stock or chicken stock

1 teaspoon salt

3 tablespoons soy sauce

0.5 tablespoon coconut sugar

150 g large fresh rice noodles