This soup is an exotic blend of tofu, noodles, coconut milk, herbs and spices. The spice paste can also be used for Asian curries and stir fries to give that fresh, exotic Asian flavour. Combining protein, carbohydrates and a variety of vegetables, this soup provides a light, but filling meal on its own or it could be served as an entrée for those with a hearty appetite.
- 1 Tbsp sesame oil
- ½ cup spice paste (see recipe below)
- 7 cups water
- 3 vegetable stock cubes
- 125g dried wheat or rice noodles
- 1 cup coconut milk
- 500g firm tofu, cut into cubes
- 1 cup bean sprouts
- 4 green onions chopped finely
- 2 Tbsp coarsely chopped fresh mint
- 2 Tbsp lemon juice
- 2 Tbsp soy sauce
Heat oil in a large saucepan.
Cook the spice paste, stirring for 1 minute or until fragrant.
Add the water and stock cubes and bring to the boil.
Add noodles and reduce heat. Simmer uncovered for 5 minutes or until noodles are just tender.
Add coconut milk, tofu, lemon juice and soy sauce. Stir until hot.
Add bean sprouts, onion and mint.
- 1 bunch loosely packed, coarsely chopped fresh coriander
- 2 spring onions, chopped coarsely
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 2 cloves garlic quartered
- 2 tsp sambal oelek
- 2 tsp grated fresh ginger
- 1 stalk lemon grass, chopped coarsely
Blend or process ingredients until smooth.
Note: You can make up a few batches of this spice paste to freeze for later use