This noodle soup is packed full of flavour! There’s chili, ginger and garlic all enveloped in creamy coconut milk and a touch of peanut butter. Together with mixed mushrooms and broccoli this makes a delicious soup to go with your favourite noodles and some crispy baked tofu.

You could think of this recipe as having five elements; a broth, veggies, noodles, tofu and garnishes. It takes a little more time and prep than boiling a packet of ramen soup but I promise it’s worth it and still not difficult in any way.

I love soups like this when I hit this point in the winter season. As I start to miss warmer weather and sun the spicy and fragrant flavours in the soup gives me exactly that sunny feeling I’m craving while still warming me up from the inside out with its creamy broth. I hope you will like this soup as much as I do!

Malin x


Spicy Coconut Noodle Soup with Mushrooms,

Broccoli and Crispy Tofu

Serves 2.


INGREDIENTS:

200 g firm tofu

0,5 tbsp rapeseed oil

0,5 tbsp soy sauce

0,25 tsp salt

0,5 tbsp corn starch

Vegetables:

175 g mixed mushrooms, I used portobello, shiitake, oyster and shimeji

200 g broccoli florets or broccolini

Spicy soup:

1 / 150 g brown Onion

5-6 cloves / 30 g Garlic

2 heaped tbsp / 30 g grated ginger

2 / 20 g red Chili

1 tsp ground coriander

2 tbsp tomato paste

1 heaped tbsp peanut butter

1 can / 400 ml coconut milk

2 cups vegetable broth or water and 1 veggie stock cube

2 tbsp soy sauce

1 tsp toasted sesame oil

0,5-1 lime, juice

To serve:

2 servings rice noodles

Fresh coriander

Fresh chili slices

Toasted sesame seeds