Thai Noodle Soup with Crispy Tofu!
This Thai Noodle Soup with Crispy Tofu has been one of my go-to dinners throughout the past few months. It makes a perfect warming dinner during a cold or snowy night, and it’s very quick to prepare. The leftovers store really well, so I like to meal prep this soup and have the leftovers for dinner throughout the work week.
This soup has a nourishing broth made with homemade veggie broth, coconut milk, ginger, garlic, and turmeric. These nourishing components make this soup perfect for when you feel like you’re coming down with a cold. The rice noodles add carbohydrates, the tofu adds plant-based protein, and the coconut milk adds some healthy fats, making this meal macronutrient balanced and satisfying.
I like to cook the broth of the soup first. I add the broccoli only 2-3 minutes before serving, so it stays bright green and crisp. Then I remove the soup from the heat, add in the cooked rice noodles, and stir to combine before serving into soup bowls. Lastly, I top with the crispy tofu so that it remains nice and crispy. You can garnish this with any toppings you want, I like fresh cilantro, sliced green onions, a lime wedge, or fresh sprouts.
For more warming soup recipes, try my Creamy Tomato Red Pepper Soup or White Bean Soup with Mushrooms and Potatoes.
Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipe ideas and nutrition tips!
Thai Noodle Soup with Crispy Tofu
Ingredients
Thai Noodle Soup:
- 1 teaspoon coconut oil
- 1 teaspoon ginger grated
- 2 cloves garlic grated
- 1 medium onion thinly sliced
- One 8 oz package brown mushrooms thinly sliced
- 3 cups veggie broth store-bought or homemade from scraps
- One 400ml can of full fat coconut milk
- 2 cups water
- 1/2 fresh lime juiced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1 teaspoon curry powder
- 2 cups broccoli cut into florets
- 1 pound package of thick Thai rice noodles cooked
Crispy Tofu:
- 1 teaspoon coconut oil
- 1 block extra firm tofu thinly sliced into bricks
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Toppings (optional):
- Fresh cilantro
- Lime wedges
- Sliced green onion
- Sprouts
Instructions
- Heat coconut oil in a large pot over low-medium heat. Add grated ginger and garlic, sliced onion, and sliced mushrooms. Cook over low-medium heat until soft, about 5-6 minutes.
- Add veggie broth, coconut milk, and water. Season with fresh lime juice, salt, pepper, turmeric, garam masala, and curry powder. Reduce heat to low and let simmer while you prepare the tofu, about 15 minutes.
- Heat coconut oil in a large frying pan over medium heat. Add the sliced tofu. Season with salt and pepper. Cook over medium heat while stirring frequently to prevent burning. Cook until tofu is crispy and golden brown, about 10-15 minutes. Remove from heat and set aside to assemble the soup.
- Add the broccoli florets to the simmering soup about 2-3 minutes before serving. Add the cooked Thai rice noodles and stir to combine. Serve into soup bowls. Top each bowl with the crispy tofu. Garnish with your choice of fresh cilantro, lime wedges, sliced green onions, or sprouts, optional.
- I like to store any extra soup and tofu separately. This way I can reheat the soup separately in the microwave and the tofu in a pan to ensure it stays crispy.
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