Crispy Tofu Thai Noodle Soup
This is so warming and delicious, we ended up eating this for breakfast at a meeting after making it for the first time and it went down a treat! This Thai noodle soup features a delicious broth infused with classic Thai flavours and is served with crispy air-fried tofu for added texture and protein.
We crisp up the tofu in an Airfryer, if you don’t have an airfryer simply bake it in the oven for 14 minutes or alternatively pan fry it for 5 mins.
Crispy Tofu Thai Noodle Soup
Our kids love this. It’s a super tasty soup that is straightforward to make and packed full of flavour. It makes a great dinner or lunch and is also good cold as a meal on the go. Serving it with a peanut rayu takes it to the next level! We crisp up the tofu in an Airfryer, if you don’t have an airfryer simply bake it in the oven for 14 minutes or alternatively pan fry it for 5 mins.
Takes 30 minutes
Serves
Ingredients
For the Crispy Tofu:
- 200 g firm tofu
- 2 tbsp tamari
- 1 tbsp cornstarch
- 1 tsp garlic powder
- Oil for spraying approx 2 tbsp
For the Soup:
- 200 g rice noodles
Yellow Curry paste sauce
- 1 cloves garlic minced
- 1- inch piece of ginger peeled and grated
- 1 red chilli
- 1 stalk lemongrass
- Juice of 1 lime
- 1 tbsp maple syrup
- 15 g of fresh coriander just the stalks
- 1 tsp turmeric powder
- 2 tbsp tamari
- 1 can 400ml coconut milk
- 400 ml veg stock
Veg
- 1 red bell pepper
- 1 carrot
- 3 scallions or green onions
- 1 handful of fresh coriander
Garnishes:
- Fresh lime wedges
- Chopped coriander
- Red chilli
- Peanut rayu
Instructions
Prepare the Tofu:
- Cut the tofu into long rectangle chunks approx 4cm x 1cm squared.
- In a bowl, toss the tofu with tamari, cornstarch, and garlic powder until evenly coated.
- Place the tofu cubes in an air fryer basket, making sure they are not touching each other for better airflow. Spray the tofu lightly with oil.
- Air fry at 200°C (390°F) for about 12 minutes, shaking the basket halfway through, until the tofu is golden brown and crispy. Set aside.
Prepare the Noodles:
- Cook the rice noodles according to the package instructions, Drain and rinse under cold water to stop the cooking process. Set aside.
Prep the veg:
- Finely slice the red pepper and the carrot.
- Slice the green onions into rounds.
- Finely chop the coriander, including the stalks. Keep some of the green onions and coriander aside for garnish.
Make the Soup:
- Add all the ingredients for the yellow curry paste sauce into a blender and blend until smooth.
- Pour the mixture into a pot and heat it up. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavours to meld together. Season with salt and pepper to taste.
Assemble the Soup:
- Divide the cooked noodles into serving bowls.
- Ladle the hot soup over the cooked noodles, making sure to distribute the vegetables evenly. Top each bowl with a portion of the crispy air-fried tofu.
Garnish and Serve:
- Garnish with the peanut rayu, sliced green onions, lime wedges, chopped coriander, and sliced red chilli, if using.
- Serve immediately, encouraging everyone to squeeze lime juice over their soup to enhance the flavours.
- Enjoy your delicious Thai noodle soup with a delightful crunch from the crispy tofu!
