I can’t even begin to tell you how much I love this soup! It’s so lusciously creamy and the noodles addition just take this dish to the next level. The noodles are cooked in the creamy coconut sauce so the absorb all the gorgeous flavours making them even more delicious! It’s the perfect comfort food for when you want a super cosy bowl of goodness! For this recipe I have used Vita Coco Orginal Coconut milk which works so perfectly with all the Thai flavours and adds a subtle sweetened to the dish. For the veggies I have chosen tenderstem broccoli and shiitake mushrooms, but other great additions are packchoi or carrot ribbons. 

Ingredients:

Serves 2-3 people

1 white onion, finely sliced 

3 garlic cloves, crushed 

1 piece of fresh ginger (about a thump size) peeled and finely grated

1 tbsp of Vitacoco Coconut Oil + 1 extra tsp to cook the tofu

1-2 tbsp of Thai green curry paste 

400 ml of Vita Coco Original Coconut Milk 

2-3 cups of vegetable stock (depending on how creamy or runny you like it)

1 block of firm tofu (about 280gr)

About 200gr of tenderstem broccoli (packchoi is another great option)

120 gr of shiitake mushrooms

2 tbsp of soy sauce 

200gr of noodles of your choice – I have used rice noodles 

For toppings:

A generous handful of chopped coriander 

Sesame seeds 

Chilli flakes or fresh chopped chilli 

1-2 spring onions finely chopped 

Into a large pan add in the coconut oil. Once hot add the final sliced onion and the grated ginger. Cook on a medium heat for 4-5 minutes until the onion starts to soften and become translucent. Add in the crushed garlic and cook for another minute keep stirring from time to time to prevent burning. Add in the curry paste and give it a good stir. Pour in the coconut milk and the veggie stock and let it cook on a low to medium heat for 10-15 minutes. 

In the meantime heat up the tsp of coconut oil in a large pan. Drain the tofu and slice it into cubes.  Add it to the pan together with 1 tbsp of soy sauce. Fry the tofu for about 8 minutes until it starts to go crispy on the outside. Remove the tofu from the pan and leave it onto one side. To the same pan add in the shiitake mushrooms and the tenderstem broccoli with the remaining soy sauce. Cook for 8-10 minutes until the mushrooms are soft and the broccoli tender. 

With a hand blender blend the coconut broth until it’s super creamy and smooth. Add the noodles to the sauce and cook them as long as they require. Serve the noodle soup into each bowls and top it with the tofu, broccoli and mushrooms. Sprinkle with some fresh coriander, chilli flakes, sane seeds and some spring onions. Enjoy!