Thai Boat Noodles {Vegan}
A vegan version for the classic Thai noodle soup {Gui Tiew Nam Dtok}
Equipment
- Weighing scales
- Chopping board
- Chefs knife
- Saucepan
- Frying pan
- Strainer
- Muslin cloth
- Serving bowl
Ingredients
To Make Soup
- 2800 ml Water - filtered
- 200 g Onions (Cut into big chunks)
- 300 g Carrots (Cut into big chunks)
- 25 g Celery
- 100 g Shiitake mushrooms
- 20 g Lemongrass
- 20 g Pandan
- 80 g Pickled garlic
- 10 g Pink salt
- 100 g Soy sauce (light)
- 10 g Soy sauce (dark)
- 30 g Coconut palm sugar
To Make Bundle Herbs
- 20 g Galangal (dried)
- 2 g Ginger root (dried)
- 15 g Cinnamon stick
- 4 g Cardamom pods
- 2 g Star anise
- 5 g Goji berries
- 4 g Chinese 5 Spice
To Serve
- 400 g Rice noodles
- 200 g Morning glory
- 20 g Holy basil
- 200 g Beansprouts
- 100 g Textured Soy Protein
- 20 g White fungi - dried
- 300 g Tofu (firm )
- 3 g Chili flakes
- 2 each Lime (wedges)
- 15 ml Sesame oil (To mix with rice noodles)
- 25 g Rice bran oil (To fry textured soy protein and tofu)
- 1 pinch White pepper (ground)
Method
To Make Noodles Soup
- Wash and Prep all the vegetables.
- Make Bundle Herbs by wrapping the herbs and spices in muslin cloth except the Chinese five spices.
- Add 2800ml Water into a pot, When the water starts to get hot add the bundle of herbs and pink salt.
- When the water is boiling add Shiitake, Carrot, Onion, Lemongrass, Pickle garlic, Celery root or stalks and Pandan.
- Turn to low heat and simmer for 20-25 minutes.
- When it half way through add Chinese 5 Spices and coconut palm sugar.
- After simmer for 20-25 minutes, flavors with light and dark soy sauce.
- Scoop out shiitake mushrooms and strain the soup with strainer and set aside.
To Prepare Noodles
- Wash all vegetables, Pick the holy basil leaves out from the stems then cut morning glory into bite size.
- Soak the dried white fungi and textured soy protein for 10-15 minutes.
- In the meantime blanch the beansprouts and morning glory together. Add into cold water and then drain it and leave it to dry. Leave some raw bean sprouts for garnish.
- Diced tofu and fried in rice bran oil until golden brown then seasoning with light soy sauce.
- Drained textured soy protein and fry in a saucepan with the remaining rice bran oil and seasoning with light soy sauce.
- Drained dried white fungi and blanch for 2-3 minutes in boiling water then rinse and strain it.
- Cooked noodles, rinse in cold water and strain it then mixed with crispy garlic and olive oil.
To Serve
- Heat up the soup by bring it to boil one more time before serving.
- Add cooked morning glory and bean sprouts into the bottom of the bowl and leave some for garnish on top.
- Plate noodles into the bowl and pour hot soup over noodles.
- Garnish with raw bean sprouts, holy basil, fried tofu and textured soy protein, lime wedge and white fungi.
- Sprinkle on chili flakes, crispy garlic and white pepper.
- You can adjust the flavor as your preference by adding more light soy sauce, lime or vinegar, sugar and chili flakes.
- Enjoy!
Nutrition Facts
Serving: 500mlCalories: 778kcalCarbohydrates: 132gProtein: 32gFat: 15gSodium: 2863mgPotassium: 1060mgFiber: 15gSugar: 18gVitamin A: 17762IUVitamin B1: 0.3mgVitamin B2: 0.4mgVitamin B3: 4mgVitamin B5: 1mgVitamin B6: 1mgVitamin B12: 0.003µgVitamin C: 37mgVitamin D: 0.1µgVitamin E: 4mgVitamin K: 295µgCalcium: 414mgCopper: 1mgFolate: 174µgIron: 9mgManganese: 3mgMagnesium: 120mgPhosphorus: 367mgSelenium: 22µgZinc: 3mg
