Thai Noodle Soup with crispy Tofu

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.

Thai Noodle Soup with Crispy tofu

Name: Thai Noodle Soup with Crispy tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 200 g firm tofu; 2 tbsp tamari; 1 tbsp cornstarch; 1 tsp garlic powder; Oil for spraying (approx 2 tbsp); 200 g rice noodles; 1 cloves garlic (minced); 1- inch piece of ginger (peeled and grated); 1 red chilli; 1 stalk lemongrass; Juice 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; 1 red bell pepper; 1 carrot; 3 scallions or green onions; 1 handful of fresh coriander; Fresh lime wedges; Chopped coriander; Red chilli; Peanut rayu

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 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 1-inch cubes.
In a bowl, toss the tofu with tamari, cornstarch, and garlic powder until evenly coated.
Place the tofu cubes in the 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 15 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, usually by soaking them in boiling water for a few minutes.
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 and finely chop the coriander including the stalk. Keep some of the green onions and coriander for garnish.

Make the Soup:

Add all the ingredients for the yellow curry paste sauce into a blender and blend until smooth. Add to a pot and heat up. Add the veg. 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 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 bean sprouts, sliced green onions, lime wedges, chopped coriander, and sliced red chilli if using.
Serve immediately, encouraging diners to squeeze lime juice over their soup to enhance the flavours.
Enjoy your plant-based Thai noodle soup with a delightful crunch from the air-fried tofu!

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