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!
I absolutely love this soup!
It’s my second favorite soup, right behind this Hearty Chipotle Black Bean Soup.
But while the black bean soup is more of a fall and winter soup, this one feels so light and fresh, which makes it perfect for summer!
And I know that may sound crazy, a soup for summer, especially coming from someone living in hot southeast Tennessee, but I love soup!
Friday night soup is our family tradition, and we enjoy soup January through summer and into the Christmas season.
This Thai soup is filled with fluffy golden tofu, crunchy cabbage, and light chewy noodles.
I’m obsessed with lime and cilantro, so having this combination in a savory Asian soup makes my taste buds so incredibly happy!
However I can’t take any credit for this delicious soup, it’s all Roger.
He started making it last year and I instantly fell in love.
It took a little bit of convincing to get him to write it down.
He’s the type of person that likes to throw ingredients together and then plate it without ever having tasted it along the way.
But don’t worry, even after having made his soup a plethora of times, I made sure to test these exact ingredients/measurements so that we can all have the delicious result Roger always creates.
I think that may be one of the ways we make a good team.
We balance each other out in a good way.
And in this case, the results are delicious!
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
- 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!
I hope you enjoy your Thai Tofu Noodle Soup!
Looking for more recipes? You can find many more summer recipes by clicking here.
If you make this Thai Tofu Noodle Soup, be sure to share a picture and tag @DomesticallyBlissful on Instagram so that we can all see your delicious dinner and so that I can share your image on my stories!
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What is your favorite type of soup?
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With love, Giusti
Yes, my soul, find rest in God; my hope comes from him.
Psalm 62:5 NIV
