A light and nourishing clear soup filled with seasonal vegetables, glass noodles, and tofu in a broth flavored with garlic, ginger, and fish sauce. A simple yet satisfying everyday dish in Laotian households.
Ingredients
6 cups vegetable or chicken broth
200g napa cabbage, chopped
100g glass noodles, soaked
150g firm tofu, cubed
2 carrots, sliced
100g mushrooms, sliced
4 cloves garlic, minced
1 inch ginger, sliced
2 tablespoons fish sauce
Cilantro and scallions
Instructions
1Bring the broth to a boil with garlic and ginger slices.
2Add the carrots and simmer for five minutes until slightly tender.
3Add napa cabbage, mushrooms, and tofu, simmering for another five minutes.
4Add soaked glass noodles and cook for three more minutes until translucent.
5Season with fish sauce and adjust to taste.
6Serve hot, garnished with cilantro and sliced scallions.
Did You Know?
Sup phak changes with the seasons in Laos, incorporating whatever vegetables are available from the garden or market, making no two batches exactly alike.