Chicken, tofu and noodle soup

Luke Nguyen makes a chickpea stock and creates a sour, sharp taste from tomatoes, ginger and soy sauce in this traditional Burmese soup recipe
By Luke Nguyen
Chicken, tofu and noodle soup
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 30 minutes plus 2 hours
  • Effort: medium


  • 400 g gram flour, also known as chickpea flour
  • 1 litres cold water
  • 4 tbsp peanut oil
  • 1/4 tsp turmeric
  • 5 red Asian shallots
  • 3 garlic cloves, pounded
  • 4 cm ginger, peeled and pounded
  • 3 tomatoes, diced
  • 1 tsp paprika
  • 3 fillets of chicken thighs, diced
  • 400 g rice noodles, blanched
  • 200 g bok choy, blanched
  • 200 g bean sprouts
  • 4 tsp crushed roasted peanuts
  • 2 tsp fried garlic
  • 4 tsp soy sauce
  • 4 tsp suger cane syrup

To garnish

  • Sliced spring onions
  • dried red chilli flakes
  • lime wedges


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.

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