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Yen Ta Fo (Pink Seafood Noodle Soup)

Bangkok’s famous pink noodle soup: tangy fermented bean curd broth with fish balls, prawns, tofu puffs and crunchy wontons.

Thai · Mains · prep 25 min · cook 35 min · serves 4 · Dairy-free, Nut-free, Pescatarian

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Ingredients

Method

  1. Simmer the stock with the coriander roots, smashed garlic, peppercorns and daikon for 25 min. Season with soy sauce and sugar, then strain and keep hot.
  2. Meanwhile blend all the pink sauce ingredients until smooth, then simmer in a small pan for 2–3 min until slightly thickened.
  3. Gently fry the chopped garlic in 4 tbsp oil over medium-low heat for 3–4 min, until pale golden, and pour into a heatproof bowl. Fry the wonton triangles in hot oil for 30–60 seconds until crisp, if using.
  4. Poach the prawns, squid and fish balls in the hot broth for 2–3 min, until the prawns are pink and the fish balls float. Lift out.
  5. Blanch each portion of noodles and morning glory in boiling water for 30 seconds and drain into a bowl. Add 2–3 tbsp pink sauce and a spoonful of garlic oil to each and toss.
  6. Top with the seafood and tofu puffs, ladle over the hot broth and finish with fried wontons. Serve with chilli flakes, sugar and lime so everyone can tune their bowl.

Tips

Sources

Written in our own words after cross-checking these recipes:

Marion’s Kitchen Hot Thai Kitchen Simply Suwanee

Open Yen Ta Fo (Pink Seafood Noodle Soup) in Nouns Cooking