Beehoon Soup With Tau Pok (deep fried tofu)

Beehoon Soup With Tau Pok (deep fried tofu)

1 tbsp oil
1 tbsp chopped garlic
2 litres chicken stock
300g tau pok, sliced
200g Sawi, cleaned and cut into 5cm lengths
1.5 litre water
250g beehoon or rice noodles/vermicelli
Salt to taste
1 stalk spring onions, cleaned and chopped
1 red chilli, chopped (optional)

Bring water to boil in a pot, then add behoon. Cook until behoon soften, remove and drained.
Divide into 4 bowls.
Heat oil in another pot over a medium fire then stir fry garlic until fragrant
Add stock and bring to a boil.
Add tau pok, turn fire to low and simmer until cooked.
Stir in sawi, turn off fire after the vegetable soften a bit.
Season with salt.
Dish out soup into the bowls, garnish with chopped coriander leaves and chilli.
Best serve hot.