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2025-12-23 23:59:59
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Coconut Lime Noodle Broth with Sticky Tofu
Peanut, coconut, lime and aromatics make the most beautiful brothy sauce. This is one of those soups that works in both summer and winter, and you can adjust the spice to your liking by adding more chilli.
Takes 30 minutesminutes
Serves 2
Ingredients
Sticky Sauce
30ggochujang2 tbsp
30mltamari2 tbsp
12gcoconut sugar1 tbsp
15mlsesame oil1 tbsp
1clovegarlicminced
15ggingerpeeled and grated (about 1-inch piece)
30mlwater2 tbsp
Tofu
200gfirm tofu
Brothy Sauce
200gnoodles of choice
1red chilli
Juice of ½ limeabout 15ml / 1 tbsp
400mlcoconut milk1 can / 1⅔ cups
400mlvegetable stock1⅔ cups
4scallionsspring onions
1pak choi
15gfresh corianderjust the stalks
Garnishes
Fresh lime wedges
Chopped coriandercilantro
Sliced red chilli
Chilli oil
Instructions
Prepare the tofu: Slice the tofu into small 2cm cubes.
Cook the noodles: Prepare according to the packet instructions.
Prepare the veg: Finely slice the scallions and coriander stalks. Remove the pak choi from its base, roughly chop the white stalks, and keep the green leaves large.
Make the sticky sauce: Mix together garlic, ginger, and the rest of the sticky sauce ingredients until smooth.
Sear the tofu: Heat 15ml (1 tbsp) sesame oil in a frying pan over high heat. Add the cubed tofu and fry for 5 minutes, stirring occasionally, until golden on all sides.
Glaze the tofu: Add half of the sticky sauce, reduce to medium heat, and cook for 2 minutes while stirring constantly. Remove the tofu and set aside.
Make the broth: In the same pan over high heat, add the vegetable stock, coconut milk, remaining sticky sauce, and lime juice. Scrape any stuck bits into the broth, bring to a gentle boil, then reduce to a simmer.
Assemble the bowls: Divide noodles into serving bowls. Ladle over the hot broth with vegetables. Top with sticky tofu.
Garnish & serve: Add lime wedges, chopped coriander, sliced chilli, and chilli oil to taste.
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