Get ready to slurp your way through a bowl of Yen Ta Fo Thai pink soup! This mouthwatering noodle soup is packed with flavors, and the bright pink hue makes it a fun soup!
Sen Yai wide rice noodles are the perfect pairing for this soup!
For more Thai soups, try Tom Yum Noodles soup, Thai Wonton soup, Tom Kha soup, Tom Yum Soup with chicken, Thai kabocha squash soup, and Gaeng Jeud with glass noodles.
Jump to:
- What is Yen Ta Fo Thai Pink Soup
- Yen Ta Fo IngredientsYen Ta Fo Ingredients
- 1. Crispy Fried Wonton Skins
- 2. The Broth
- 3. Yen Ta Fo Pink Sauce
- 4. Noodle Options for Yen Ta Fo
- 5. The Garnishes and Toppings
- How to Make Yen Ta Fo
- Garnishing Options
- Recipe Tips
- Storage
- Variations & Substitutes
- More Thai Recipes to Try Now
- Frequently Asked Questions:
- Yen Ta Fo Thai Pink Soup
- More Thai Soups You'll Love
This not so well known soup outside of Thailand is a favorite street food among local Thai vendors and food carts.
This Yen Ta Fo recipe is a family recipe straight from my aunt, who's working as the head chef for a Thai ambassador in the Philippines!
She's been one of my secret weapons in teaching and guiding me through my Thai cultural journey over the years!
What is Yen Ta Fo Thai Pink Soup
Yen Ta Fo Thai Pink Soup is a yummy Thai dish with red bean curd, pickled garlic, herbs, and seasonings. It is a beautiful pink color and served with your choice of noodles and toppings.
The soup has a delightful mix of sweet, spicy, umami, and tangy flavors. It's garnished with soft noodles, fish balls, tofu, and a delicious broth.
This soup is lesser-known outside of Thailand but is very popular amongst Thai people as a street food soup served by street cart vendors. This soup is almost as popular as other Thai noodle soups like boat noodles or pork noodles.
Yen Ta Fo IngredientsYen Ta Fo Ingredients
There are five main parts to this Thai pink noodle soup. Each one is simple, and you can adjust depending on what you have on hand. The crispy wontons are optional but add a delicious crunch.
- Crispy wontons – Quick to fry and addictive. They can even be made a day or two ahead.
- The broth – A light, fragrant base simmered with daikon, cilantro roots, and a touch of seasoning.
- The pink sauce – Where the magic happens. Fermented red bean curd gives the soup its signature pink color and deep umami flavor.
- The toppings – Fish balls, fish cakes, seafood, and fresh greens like water spinach or bok choy.
- The noodles – Traditionally Gouy Jup or wide rice noodles, but pho noodles, Pad Thai noodles, or vermicelli all work.
Once everything is prepped, it only takes a few minutes to assemble the bowls. Let’s get cooking!
1. Crispy Fried Wonton Skins
- Crispy fried wonton skins. These add a crispy golden crunch to the hearty pink soup. Use the small square wonton wrappers (3.5x3.5 pieces). You can find these at most American grocery stores in the fridge section.
- Cut them in half in a triangular shape and deep-fried them in hot oil until golden brown. Fry as many as you prefer.
- For a delicious beef wonton recipe, give this recipe a try. Also, try the pork and shrimp wontons and use both in this Ba Mee Moo Dang with egg noodles.
2. The Broth
- Onion. Use sweet or white onion.
- Daikon. Adds a sweet, earthy flavor to the broth.
- Bullion. Use chicken, vegetable, or pork boullion as the base and flavors for the broth.
- Cilantro roots. Adds an aromatic taste to the broth. Use the stems if the roots are not available. More about Thai herbs here.
- Salt. Use to season the broth.
- Water or stock. Use light salt or no salt for the stock.
3. Yen Ta Fo Pink Sauce
Yen Ta Fo gets its signature pink color from fermented red bean curd (also called fermented red tofu) — the star ingredient in the sauce. It doesn’t just color the broth, it’s what gives the soup that bold, savory, umami kick.
On its own, the bean curd turns the broth a soft light pink. But if you’ve had Yen Ta Fo at street stalls or food courts in Thailand, you’ve probably noticed it looking super bright pink. That’s because many vendors add red food coloring. In my version, I keep it natural and let the bean curd do the work, but if you prefer a classic, vibrant pink, a drop or two of food coloring will get you there.
You can also bump up the color with red peppers and a little tomato paste,(which I used for this recipe) or even use red yeast rice for a deeper, natural red. However you do it, the pink sauce is really the heart of Yen Ta Fo — nail that, and the soup will be spot on.
- Fresh garlic. Fresh garlic will also be used to season the sauce but will be used less than the pickled garlic
- Tomato paste. Also, a sour red/pink color adds a tangy flavor to the soup.
- Chili sauce. Use Thai sriracha sauce or any spicy sauce of choice.
- Cilantro roots. Add a fragrant, earthy depth to the sauce. If unavailable, use thick lower cilantro stems as a substitute.
- Vinegar. Adds a tangy taste to the broth. More about Thai sauces here.
- Sugar. Use brown, white, or coconut sugar for a touch of sweetness.
- Salt: Adds just a touch of balance to the sauce.
- Red peppers. Use Thai red pepper for a more fiery sauce. Use jinta for less spice. Use Serrano or red bell peppers if you want a mild Yen Ta Fo sauce. The more red pepper you use, the brighter the pink and the spicier your broth is.
- Thai Pickled garlic & Liquid. These are whole garlic, including the peel, and part of the tender stems are pickled in water, vinegar, and sugar. The liquid of the pickled garlic is very important in making the tangy and sweet garlicky flavors come from the pink soup sauce. (See image below).
- Red bean curd fermented tofu. This umami paste and the liquid are important ingredients in authentic Yen Ta Fo sauce. This is where the original natural pink color comes from, and over time, vendors have added food coloring to soup to intensify the pink color and tempt their customers to order this vibrant soup. (See image below).
4. Noodle Options for Yen Ta Fo
- Sen Yai. They are soft, chewy, wide noodles. They are very popular with Thai people.
- Vermicelli or rice noodles. These small, thin rice noodles are like angel hair pasta, very fine noodles that complement yen Ta Fo very well.
- Egg noodles. Egg noodles are not as popular with yen ta fo, but there is an option if you want a heavier taste in your soup.
- Ramen noodles. These are also options for your pink soup-
- Glass noodles. They are also not as common as the first two noodles, but for a lighter noodle option, glass noodles are an option.
Read more about the different types of Thai noodles here.
5. The Garnishes and Toppings
- Morning glory. Morning Glory or Pak Boong offers a mild taste and adds leafy green vegetables to the soup.
- Fish balls and fish cakes. These are umami fish pastes popular in soups and curries and as street snacks.
- Seafood of choice. Use shrimp and squid. Add your favorite protein to Yen Ta Fo. Shrimp and Squid are excellent for pairing with this soup.
- Puffed tofu. These absorbed the pink broth well, and the chewy fried tofu added a fun texture to the soup.
- Chili garlic oil. For added heat and flavor to the soup for spicy food lovers.
- Some soy sauce or fish sauce for added salty flavors if desired.
How to Make Yen Ta Fo
1. Fry the wonton skins. Cut wonton wrappers into triangles or any preferred shapes! Deep-fry in hot oil until golden and crisp — they only take seconds to cook, so stand by with a wire mesh strainer to scoop them quickly.
2. Make the broth. In a pot, combine water, bouillon cube, cilantro roots/stems, daikon, and salt. Bring to a gentle boil and let simmer while you prepare the other parts.
3. Make the pink sauce
- In a small food processor, combine fermented red bean curd + liquid, pickled garlic + liquid, fresh garlic, tomato paste, red pepper/bell pepper, chili sauce (Sriracha), vinegar, sugar, and salt.
- Blend until smooth. (Optional: add a drop of red food coloring for a more vibrant pink.)
4. Cook the toppings (except seafood).
- Bring a small pot of water to a boil. Blanch water spinach (or bok choy/Chinese broccoli) until just wilted. Remove and set aside.
- Add fish cakes and fish balls; cook for 2 minutes or until heated through. Remove and set aside.
5. Cook the seafood. In the same pot of boiling water, add shrimp, squid, or other seafood. Cook until just done, then remove and set aside.
6. Cook the noodles. Prepare Gouy Jup or chosen noodles according to package instructions. Drain and set aside briefly. Tip: Toss with a little neutral oil if cooking ahead to prevent sticking.
7. Assemble the bowls
- In each serving bowl, add 2–3 tablespoons of the pink sauce.
- Ladle in a bit of hot broth and stir gently to combine.
- Add noodles, greens, fish cakes/balls, and seafood.
- Pour more broth over the top.
- Garnish with fried wontons, fried shallots, fried garlic, chili garlic oil, prik nam som, fish sauce or soy sauce, and ground pepper/chili flakes if desired.
Garnishing Options
Add toppings like crispy wontons, a dash of lime juice, white pepper, chili flakes, or Nam Prik Som (Thai sour sauce), fried garlic or shallot, and a sprinkle of green onions.
Recipe Tips
- You can make the sauce and the broth ahead of time. Add more Thai chilis for a spicier sauce.
- Remove the Thai chili seeds or use less spicy peppers for a milder sauce.
Storage
Storing any leftover Yen Ta Fo sauce, noodles, broth, and ingredients separately. Do not mix the broth and the noodles together, or they will expand and get mushy. All the ingredients will last up to 2 days
Variations & Substitutes
Make Yen Ta Fo vegetarian by skipping the meat and using only tofu and vegetables. Suggested vegetables are spinach, bok choy, bean sprouts, and napa cabbage. Slice them all very thin and long.
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- Thai coconut ice cream
- Thai pink milk
- Tom Yum sour noodle soup
- Thai papaya sour soup
- Nam Prik Pao chili paste
- How to cut a coconut
- How to make coconut milk
Frequently Asked Questions:
Yen Ta Fo got its original name from the Chinese words "Yong-Theu-Fu," which translates to stuffed tofu. In Thai, it is known as "Yud Tao Hoo," meaning stuffed tofu. However, the name has undergone some modifications over the years and ended up as Yen Ta Fo somehow.
To use Yen Ta Fo sauce, simply pour it over your Yen Ta Fo dish. It adds a tangy and savory flavor that complements the soup and enhances the overall taste.
Yes, you can purchase Yen Ta Fo sauce at most Asian grocery stores or online. Just look for it in the condiments or Asian section.
Yes! Use vegetable broth instead of chicken bouillon, skip the seafood and fish balls, and add tofu or mushrooms for protein.
You can substitute with 2–3 cloves of fresh garlic plus 2 teaspoons of rice vinegar or white vinegar for acidity, and 1 tablespoon of sugar for the sweetness unique in the Thai pickled garlic flavors. The flavor won’t be exactly the same, but it will still be delicious.
Definitely. The pink sauce keeps well in the fridge for up to 5 days. Stir before using, as it may separate a little.
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Yen Ta Fo Thai Pink Soup
- Total Time: 50
- Yield: 4-5 bowls 1x
- Diet: Low Fat
Description
Get ready to slurp your way through a bowl of Yen Ta Fo Thai pink soup! This mouthwatering noodle soup is packed with flavors, and the bright pink hue makes it a fun soup!
Ingredients
The Broth
- 5 cups water
- 3 cilantro roots or ¼ cup (chopped-1/inch pieces) cilantro stems (use the lowest and biggest stems you can chop)
- ½ cup daikon sliced
- 1 chicken bullion
- 1½ teaspoons salt
The Sauce
- 3 cubes of red bean curds. (Also called fermented tofu)
- 2 tablespoons red bean curd liquid. (From the same jar above)
- 2 tablespoons tomato paste
- 2 tablespoons Sriracha sauce
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 teaspoon vinegar
- 2 large whole pickled garlic
- 3 tablespoons pickled garlic juice
- 4 cloves fresh garlic
- 1-2 small red peppers or Thai chili. For a less spicy version, use ¼ cup chopped red bell pepper (adjust for heat & color).
- 1 tablespoon cilantro stems. If you have cilantro roots, use 1 stem.
The Noodles (prepare according to package instructions)
-
Traditional: Gouy Jup (rolled rice noodles) or Sen Yai (wide rice noodles).
-
Easier substitutes: Pho noodles, Pad Thai rice noodles, egg noodles, ramen, or vermicelli.
Tip: Use fresh noodles if possible for the best texture. If cooking ahead, toss with a little neutral oil to keep them from clumping.
The Toppings & Garnishes. Add and adjust to taste.
Essentials:
- 1 cup water spinach, cut into 3-inch pieces (bok choy, Chinese broccoli, or spinach also work!)
- Fish balls or fish cakes medley (find in the freezer section at Asian markets)
Optional garnishes:
- Fried wonton wrappers (see instructions below)
- Fried shallots
- Fried garlic
- Chili garlic oil
- Fish sauce or soy sauce
- Prik Nam Som (Thai vinegar chili sauce)
- Ground black or white peppercorns, chili flakes, or lime wedges for extra flavor
Instructions
- Fry the wonton skins
- Cut wonton wrappers into triangles or any preferred shapes!
- Deep-fry in hot oil until golden and crisp — they only take seconds to cook, so stand by with a wire mesh strainer to scoop them quickly.
- Drain on paper towels.
- Make-ahead tip: Fry 1–2 days in advance; store in a sealed Ziploc bag or airtight container at room temperature to keep them crispy.
2. Make the broth
- In a pot, combine water, bouillon cube, cilantro roots/stems, daikon, and salt.
- Bring to a gentle boil and let simmer while you prepare the other components.
3. Make the pink sauce
- In a food processor, combine fermented red bean curd + liquid, pickled garlic + liquid, fresh garlic, tomato paste, red pepper/bell pepper, chili sauce (Sriracha), vinegar, sugar, and salt.
- Blend until smooth. (Optional: add a drop of red food coloring for a more vibrant pink.)
4. Cook the toppings (except seafood)
- Bring a small pot of water to a boil.
- Add fish cakes and fish balls; cook for 2 minutes or until heated through. Remove and set aside.
- Blanch water spinach (or bok choy/Chinese broccoli) until just wilted. Remove and set aside.
5. Cook the seafood
- In the same pot of boiling water, add shrimp, squid, or other seafood. Cook until just done, then remove and set aside.
6. Cook the noodles
- Prepare Gouy Jup or chosen noodles according to package instructions.
- Drain and set aside briefly. Tip: Toss with a little neutral oil if cooking ahead to prevent sticking.
7. Assemble the bowls
- In each serving bowl, add 2–3 tablespoons of the pink sauce.
- Ladle in a bit of hot broth and stir gently to combine.
- Add noodles, greens, fish cakes/balls, and seafood.
- Pour more broth over the top.
- Garnish with fried wontons, fried shallots, fried garlic, chili garlic oil, prik nam som, fish sauce or soy sauce, and ground pepper/chili flakes if desired.
Notes
- Wontons: Fry the wonton skins 1–2 days ahead of time. Store in an airtight container or sealed Ziploc bag at room temperature to keep them crisp.
- Make-ahead prep: Both the broth and pink sauce can be made up to 2 days in advance. Store them separately in the fridge, then reheat the broth and stir the sauce before using.
- Spice level: For a spicier sauce, add more Thai chilis. For a milder version, remove the seeds or swap with red bell pepper.
- Noodles: Cook noodles just before serving so they stay hot and fresh. If you need to prep them ahead, toss with a little neutral oil to keep from sticking.
- Seafood: Always cook seafood last so it stays tender and juicy. Overcooked seafood can turn rubbery quickly.
- Assembly: For the most authentic flavor, add 2–3 tablespoons of pink sauce directly into each serving bowl before ladling in the hot broth. This keeps the flavor bold and balanced.
- Prep Time: 30
- Cook Time: 20
- Category: soups
- Method: stove top
- Cuisine: Thai
** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **
Suwanee says
Hi there, Thanks so much for the thoughtful comment—and sorry for the delayed reply! A quick note for next time: when “Anonymous” is used as the name, my site sometimes flags it as spam. I totally understand wanting privacy—using initials works great, or feel free to email me at simplysuwanee@gmail.com for a faster response.
Back to the Yen Ta Fo, you’re absolutely right about the sauce photos vs. the card. I’ve updated the recipe card so everything matches now. I really appreciate you flagging this—your note helped me make the post clearer for everyone! Please let me know if you have anymore questions. (:
Anonymous says
Hi! I noticed quite a few of the ingredients pictured for the sauce (red peppers, chili sauce, tomato paste, vinegar, salt, sugar) are not listed in the recipe card. Could you update the ingredients with the appropriate measurements? Thanks!