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Thai Noodle Soup with Crispy Tofu

Laura Brining
Thai Noodle Soup with mushrooms, broccoli, and crispy tofu
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5

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.