Thai cuisine · Soups & Stews

Kuay Jap Nam Sai

Clear pepper soup with hand-rolled rice noodles, fried tofu and plenty of white pepper.

Ingredients · for 4 servings

• 200 g flat rice noodles (wide)
• 300 g firm tofu
• 1.5 l chicken stock
• 2 tsp white pepper (coarsely crushed)
• 8 cloves garlic
• 1 piece ginger (4 cm)
• 4 eggs
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 bunch cilantro (with roots)
• 1 bunch spring onions
• 5 tbsp oil

Instructions

1. Boil the eggs for 8 min, shock in cold water, peel and let steep in the chicken stock later; cut the tofu into 2 cm cubes and pat dry.
2. Finely chop the garlic and fry in the oil over medium heat for 2-3 min until golden, then transfer with the oil to a bowl; fry the tofu in the remaining fat for 6-8 min until crisp all over.
3. Bring the chicken stock to a boil with ginger slices, the washed cilantro roots and the coarsely crushed white pepper and let simmer uncovered for 20 min until it tastes distinctly peppery.
4. Strain the stock through a sieve, season with light and dark soy sauce and let the peeled eggs steep in it for 10 min so they take on color and flavor.
5. Cook the wide rice noodles in boiling water for 3-4 min, gently loosening once so they coil into loose rolls, then drain.
6. Divide noodles, tofu and a halved egg into the bowls, fill up with hot stock and serve sprinkled with garlic oil, cilantro leaves and spring onions.