Easy recipe Tofu Bean Sprout Soup Recipe

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about five hundredml (two cups) water about five hundredml (two cups) Campbells Real Stock Vegetable one two hundredg pkt fresh thin rice (Recipes by ingridients rice) noodles four sprigs fresh coriander, finely chopped one fresh red birdseye chilli, deseeded, finely chopped two teaspoons fish sauce (Recipes by ingridients sauce) (Recipes by ingridients sauce) two teaspoons caster sugar one about three hundredg pkt firm tofu, drained, cut into two.fivecm cubes about one hundred and sixty-fiveg (twenty-one/two cups) bean sprouts two tablespoons fresh coriander leaves, extra one, lemon (Recipes by ingridients lemon) cut into wedges, to serveStep one Bring water and stock to the boil in a saucepan over high heat. Add noodles and cook, uncovered, for about three minutes or until tender. Tofu Bean Sprout Soup Recipe. Combine chopped coriander, chilli, fish sauce (Recipes by ingridients sauce) (Recipes by ingridients sauce) and sugar in a bowl. Add chilli mixture to pan and cook, stirring, for one minute. Place tofu in serving bowls and ladle the soup over. Tofu Bean Sprout Soup Recipe. Top with bean sprouts and coriander leaves. Serve with lemon (Recipes by ingridients lemon) wedges..