Thai Coconut Tofu Noodle Soup
This Thai Tofu Noodle Soup is a vegetarian soup filled with noodles, tofu, and fresh vegetables that is topped with cashews, cilantro, chives, and fresh-squeezed lime!
- Total Time: 45 minutes to an hour
Ingredients
Scale
- 1/2 Cup Peanut Oil
- 16-Ounce Box of Firm or Extra Firm Tofu, 16 ounces
- 6 Ounces Rice Noodles
- 1/4 Heaping Cup Ginger, minced
- 1 Cup Carrots, julienned
- 1 Cup Celery Sticks, chopped
- 2 Green Onions, each chopped into 3 pieces
- 2 Limes, halved
- 3 Tablespoons Chili Paste
- 4 Cups Vegetable Broth
- 3 Cups Cabbage, chopped
- 14-Ounce Can of Bean Sprouts, rinsed and drained
- 2 Cans (~13 ounces each) Coconut Cream
- 6 Tablespoons Lemongrass Tamarind Sauce
Toppings
- Cashews
- Cilantro
- Lime, sliced
- Green Onion, chopped
Instructions
- First, pat dry the tofu and cut it into 1/2 inch cubes.
- Pour 1/2 cup of peanut oil into a large stir frypan or wok and heat at medium heat.
- Once the oil is hot, turn it down to low heat and fry the tofu for 5-10 minutes or until lightly golden on all sides.
- Carefully remove the tofu and place them on a plate lined with paper towels to soak up the excess oil.
- Cook the noodles in a separate pot according to their packaging instructions, rinse in cold water, and set to the side.
- In the same pan that you cooked the tofu, with the remaining oil, add the 1/4 cup minced ginger, 1 cup julienned carrots, 1 cup chopped celery, and 2 green onions.
- Squeeze the 2 limes into the pan and also place the 4 lime halves in the pan face down.
- Cover and cook on medium-low heat until the veggies are tender, stirring occasionally, for 5-8 minutes. Then remove the 4 lime halves and green onions and stir in the 3 tablespoons chili paste.
- Turn the heat up to medium and add the 4 cups vegetable broth, 3 cups chopped cabbage, and bean sprouts.
- Cover and let cook for 8-10 minutes or until the cabbage is tender, stirring every 2-3 minutes.
- Stir in the 2 cans of coconut cream and 6 tablespoons lemongrass tamarind sauce.
- Cook at medium-low heat (uncovered) for 2-3 minutes, then add the tofu back into the soup and cook for an additional 2-3 minutes.
- Divide the cold noodles in your soup bowls and ladle the soup on top.
- Finally top each soup bowl with cashews, cilantro, a slice of lime, and chopped green onion.
- Enjoy!
Find it online: https://domesticallyblissful.com/thai-tofu-noodle-soup/
