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
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
50 g water spinach
150 g tofu
4 wonton wrappers
2 prawns, peeled, deveined
150 g squid, cleaned, sliced
3 coriander sprigs, chopped
2 spring onion sprigs, chopped
4 garlic cloves, chopped
oil, to deep-fry
Prepare the red sauce by blending the ingredients until smooth. Then cook the sauce for about 5 minutes, on medium heat. Reserve.
Blanch the water spinach in boiling water for 1 minute. Then drain and reserve.
Deep-fry the tofu until crispy (about 2-3 minutes) and the wonton wrappers until golden (1 minute). Then drain on kitchen paper and reserve.
Fry the garlic in 2 tablespoons of oil. Reserve garlic and oil.
Bring the stock to a boil and add the seasoning (salt, soy, sugar). Cook the prawns for about 1 minute then add the rice noodles and squid for about 30 seconds. Remove from the heat. Add the red sauce and mix well.
Transfer the soup in serving bowls. Add the reserved ingredients. Sprinkle with spring onion and coriander.