tofu vegetable noodle soup in a thai coconut broth

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coconut / greens / meals / quick / one-pot / soup / soups / tofu

i love this soup. I LOVE IT. it’s hot and rich and noodley and the broth is so fragrant. it’s everything i want from a food.

i had to sub in a couple things due to some lazy grocery shopping, so the recipe will include what i DID use and what i WOULD use.

IMG_6045

THE BROTH

  • 1 1/2 tbsp coconut oil
  • 2 lime leaves
  • 1/4 c. chopped thai basil and cilantro stems
  • 5 scallions, whites only, sliced lengthwise (save greens for later)
  • 1 stalk lemongrass, wacked all over with the back of a big knife then chopped into big segments
  • 4 inch hunk galangal, peeled and chopped roughly
  • 6 cloves garlic, chopped
  • 1 red chili pepper, cut in half (i used 1 tsp chili flakes)
  • 3 garlic stems, chopped (pretty optional)
  • 1 lime (i used lemon), zested
  • 1 tsp coriander seeds
  • 1 tsp peppercorns
  • 1 tsp soy/braggs/tamari
  • 1 tsp black vinegar
  • 1 tsp chili paste
  • 1 lime juiced
  • 6 c. broth
  • 2 cans full fat coconut milk
  • 2 c. water
  • (i sometimes make a curried version of this! to do so add 2 tbsp red curry paste!)

melt coconut oil in a big  pot. add everything except the liquids and cook for 5 minutes until fragrant. bash everything around with a wooden spoon to get the flavours going. add water, broth, coconut milk and bring to a boil. turn down and simmer for 20 minutes. strain! add soy, black vinegar, lime and chili paste.

IMG_6046

THE REST

  • 2 c.  broccoli florets (use however much of the stalk, trimmed and thinly sliced)
  • 1 carrot, cut in half then sliced
  • 1 block smoked tofu, cut in strips
  • 2 c. chopped mushrooms (i use a mix of oyster and crimini)
  • 1 can baby corn, drained
  • 5 scallions, green parts only, slice (from before!)
  • 4 stems gai lan or choy sum (or whatever cooking green you like really. mustard greens, spinach…), stalks chopped fine, greens chopped roughly
  • 2 bunches of noodles (i used udon which is not the technical right choice, but is the noodle of my heart. any rice noodle you like will do!)
  • thai basil and cilantro to serve (as much as you like)

saute mushrooms in a small pan while your broth is simmering. put aside. once the broth is strained and ready, return to heat and bring back to a simmer. add carrots, broccoli, choy sum stems and tofu. cook for 5 minutes, add everything else and turn off heat. you just want the greens to wilt a bit then you’re ready to serve.

The Author

vegan foods!

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