Ingredients

The following ingredients have 4 Servings
  • 4 cloves garlic (peeled)
  • 1 shallot (peeled and cut in half)
  • 1 1/2 tablespoon minced fresh ginger ((about 1 1/2 inch))
  • 1 teaspoon turmeric powder
  • 1 teaspoon galangal powder ((optional))
  • 1 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 8 cups water or vegetable broth
  • 2 cups soy curls (broken into 1-inch pieces)
  • 4 vegetable bouillon cubes ((enough to flavor 4 cups of water), if not using broth)
  • 1 teaspoon grated lime peel
  • 4 cups bean sprouts
  • 4 ounces thin rice noodles ((vermicelli) or cellophane noodles)
  • Lime slices
  • 4 green onion (sliced)
  • Sweet Indonesian soy sauce ((kecap manis) or gluten-free tamari)
  • Sambal oelek (or other hot chili sauce)

Instruction

  • Place garlic, shallot, ginger, turmeric, galangal, coriander, and pepper in a food processor and pulse until ground into a paste.
  • Heat a non-stick soup pot over medium heat (spray with cooking oil if it is not non-stick). Add the paste and stir fry until fragrant, about a minute. Add the water or broth, along with the soy curls and bouillon cubes, if using.
  • Bring to a boil, reduce heat, cover and simmer for at least 15 minutes. Turn heat to very low and keep warm while you prepare the bean sprouts and noodles.
  • While the soup is cooking, bring a large pot of water to a boil. Add the bean sprouts and cook for one minute after the water returns to a boil. Lift them out with a slotted spoon and set aside. Return the water to a boil and add the rice noodles. Cook according to package directions (about 3-5 minutes for rice vermicelli). Drain in a fine-mesh strainer and rinse with cold water.
  • Just before serving, add the lime peel to the soup and add salt to taste. To serve, place some rice noodles and bean sprouts into a bowl and ladle the broth and soy curls over them. Sprinkle with green onions, and serve with wedges of lime, sweet soy sauce or tamari, and hot chili sauce.