Category, , , DifficultyBeginner

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Yields6 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
For the paste:
 1 chillies (deseeded if you prefer less heat)
 2 lemongrass stalks
 1 onion roughly chopped
 2 peeled cloves of garlic
 ½ thumb sized piece of ginger
 1 tbsp ground turmeric
 3 tsp curry powder
 1.50 tbsp Liquid sweetener of choice
 4 tbsp water
For the soup:
 2 tbsp olive oil
 1 clove garlic
 1 block of firm tofu - 300g
 1 small carrot julienned
 100 g oyster mushrooms
 200 g green beans
 400 ml coconut milk
 1.50 l litre vegetable stock
 300 g whole wheat or rice noodles
 2 tbsp Liquid sweetener of choice
 3 tbsp tamari
For the garnish:
 lime wedges
 bean sprouts
 chillies
 scallions
 red onion (thinly sliced)
 coriander leaves
 peanuts chopped

Directions
1

Chop the base and some of the stalk of the Lemongrass. In a blender or using a soup blender, blend all the paste ingredients until smooth, adding a little more water or stock if needed.

2

Cook the noodles according to pack instructions and slightly al dente, drain and rinse in cold water to stop the noodles cooking and sticking together.

3

Cube the tofu into even bitesize squares, cut the green beans in thirds and chop the mushrooms into bite size pieces, cut the carrots into match sticks

4

In a large non stick pan, heat the oil over a high heat, add the tofu and chopped garlic, reduce the heat to medium and cook until nicely browned and fried on all sides, stirring occasionally for 3-5 minutes, add half the tamari, coating all the tofu for 1-2 minutes. Remove from the pan and set aside. Now add a tbsp of oil and the mushrooms and green beans to the pan and cook stirring occasionally for 3 minutes and remove from the pan.

5

Now add the paste to the pan and cook stirring occasionally for 4-5 minutes, add the stock and coconut milk, stirring gently, bring to a boil, add half the carrots, then lower the heat to a simmer for 5 minutes, add the maple syrup, remaining tamari and simmer for another few minutes.

6

While the soup is simmering prepare your garnish of choice, slicing fresh red chilli, quartering lime wedges, roughly chop the coriander or peanuts

7

Add the tofu, veg and noodles back into the soup for a moment to heat through, divide into bowls and serve with your garnish and some carrots! Perfect comfort and noodle joy in a bowl!

 

Ingredients

Ingredients
For the paste:
 1 chillies (deseeded if you prefer less heat)
 2 lemongrass stalks
 1 onion roughly chopped
 2 peeled cloves of garlic
 ½ thumb sized piece of ginger
 1 tbsp ground turmeric
 3 tsp curry powder
 1.50 tbsp Liquid sweetener of choice
 4 tbsp water
For the soup:
 2 tbsp olive oil
 1 clove garlic
 1 block of firm tofu - 300g
 1 small carrot julienned
 100 g oyster mushrooms
 200 g green beans
 400 ml coconut milk
 1.50 l litre vegetable stock
 300 g whole wheat or rice noodles
 2 tbsp Liquid sweetener of choice
 3 tbsp tamari
For the garnish:
 lime wedges
 bean sprouts
 chillies
 scallions
 red onion (thinly sliced)
 coriander leaves
 peanuts chopped

Directions

Directions
1

Chop the base and some of the stalk of the Lemongrass. In a blender or using a soup blender, blend all the paste ingredients until smooth, adding a little more water or stock if needed.

2

Cook the noodles according to pack instructions and slightly al dente, drain and rinse in cold water to stop the noodles cooking and sticking together.

3

Cube the tofu into even bitesize squares, cut the green beans in thirds and chop the mushrooms into bite size pieces, cut the carrots into match sticks

4

In a large non stick pan, heat the oil over a high heat, add the tofu and chopped garlic, reduce the heat to medium and cook until nicely browned and fried on all sides, stirring occasionally for 3-5 minutes, add half the tamari, coating all the tofu for 1-2 minutes. Remove from the pan and set aside. Now add a tbsp of oil and the mushrooms and green beans to the pan and cook stirring occasionally for 3 minutes and remove from the pan.

5

Now add the paste to the pan and cook stirring occasionally for 4-5 minutes, add the stock and coconut milk, stirring gently, bring to a boil, add half the carrots, then lower the heat to a simmer for 5 minutes, add the maple syrup, remaining tamari and simmer for another few minutes.

6

While the soup is simmering prepare your garnish of choice, slicing fresh red chilli, quartering lime wedges, roughly chop the coriander or peanuts

7

Add the tofu, veg and noodles back into the soup for a moment to heat through, divide into bowls and serve with your garnish and some carrots! Perfect comfort and noodle joy in a bowl!

Our Fav Thai Noodle Soup

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