Curried Coconut & Tofu Soup Noodles

Published by

Jasmine

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Something that I always gravitated towards on a restaurant menu but rarely made at home has been soup noodles. It’s also the only type of soup I would consider ‘enough’ for dinner! This winter, as I began eating out at record lows for me, I decided to change that and make something creamy, warming and invigorating in my own kitchen. This is the quick, simple but tasty curried coconut soup noodle recipe with tofu that I came up with…

INGREDIENTS

Broth base:

Turmeric

Shallot

Garlic

Light coconut milk (or half a can of full-fat coconut milk with the rest replaced with water, or melt creamed coconut in water)

Thai red curry paste

Tomato paste

Vegetable stock cube

Coconut aminos (or soy sauce)

Vegetables:

Mushrooms

Edamame beans (I used frozen)

Red pepper (I used a sweet variety)

Broccoli (I used tenderstem)

Pak choi

Toppings:

Thai basil

Ginger

Mild red chilli

Spring onion

Toasted sesame seeds (mine are black – you can also toast them yourself on a low heat for 5 mins in a frying pan)

Everything else:

Firm tofu (I used extra-firm)

Wholewheat noodles (you can use standard egg noodles, I’m just keeping this plant-based and increasing the fibre content a little)

TIPS & NOTES

I tried to make this recipe as tasty as possible for as little effort as possible. I’ve made it a one-pot because honestly: the noodles cook so quickly, it doesn’t add much time to things, and you can do your vegetable prep whilst they’re underway. The trick to this recipe is making a really delicious broth that infuses everything and to avoid overcooking. I like my broccoli with some bite and my pak choi to still have some structure. We’re cooking the mushrooms in a way to remove some of the excess water so you don’t get that wet, rubbery texture. I used frozen edamame, but if you’re using fresh, add them towards the end along with the pak choi and broccoli.

Personally, as someone with good blood lipids, I cook with light coconut milk around once a week (but I know it’s a vegan staple for a creamy consistency) – if you want the coconut aroma and flavour but a more heart-healthy fat profile, cook in something like avocado oil (rather than coconut oil) and melt 15-20g of creamed coconut in 400ml of boiling water to half the saturated fat vs. using light coconut milk.

Curried Coconut & Tofu Soup Noodles

  • Servings: 3
  • Difficulty: Easy
  • Print

A quick, easy and fragrant soup noodle recipe

No special equipment or advance prep needed


Ingredients

  • 280g of firm tofu (cut into bite-sized cubes)
  • 1 400ml can of light coconut milk
  • 2 tbsp of coconut aminos
  • 1 vegetable stock cube
  • 1 tbsp of tomato paste
  • 2 tbsp of Thai red curry paste
  • 1 shallot (finely chopped)
  • 1 clove of garlic (grated, finely chopped or pressed)
  • 1 tsp of turmeric
  • 5 stalks of tenderstem broccoli (roughly chopped)
  • 1 sweet red pepper (cut into chunks)
  • 2 pak chois (roughly chopped)
  • 125g of mushrooms (cut into slices)
  • 100g of frozen edamame beans
  • 125g of dried noodles
  • Juice of 1/2 a lime
  • 1 spring onion (sliced at an angle)
  • 1 mild red chilli (sliced at an angle)
  • 5cm piece of ginger (bark scraped off, cut into small batons)
  • 5g toasted sesame seeds
  • A small handful of Thai basil (c.3g) (leaves pulled from stem)
  • A drizzle of vegetable or coconut oil
  • White pepper for seasoning


Directions

  1. Boil the kettle and add the boiling water to a lidded pot, bring to a rolling boil, salt and add the noodles, cook according to pack instructions, drain, rinse with cold water and set aside
  2. In the pot, over a medium-high heat, add 1 dessert spoon of your cooking oil and allow to heat up before adding the curry paste, allow to become fragrant by cooking for up to a minute before adding the garlic, shallot and turmeric and stirring together
  3. Add the mushrooms and allow excess moisture to cook off for around 8 mins
  4. Dissolve the vegetable stock cube, coconut aminos and tomato paste in 400ml of boiling water
  5. Add the red pepper, frozen edamame, tofu, light coconut milk and tomato vegetable stock to the pot and bring to a boil before reducing to simmer and covering to cook for 10 mins
  6. Add the broccoli and pak choi, cover and allow to cook for a further 5-7 mins
  7. Mix in half of the Thai basil and the lime juice
  8. Add the noodles to a bowl and pour over the soup, sprinkle over the toasted sesame seeds and reserved Thai basil and add the spring onions, fresh chilli and ginger to serve

Let me know if you try my coconut curried soup noodles!

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