Thai Coconut Soup  image


Posted On: 06 November, 2018

Thai Coconut Soup

Lusciously creamy noodles cooked in a creamy coconut sauce and packed with flavor - the perfect comfort food for when you want a super cosy bowl of goodness! Our Orginal Coconut milk works perfectly with all the Thai flavours and adds a subtle sweetness to the dish. This recipe uses tenderstem broccoli and shiitake mushrooms, but other great additions are packchoi or carrot ribbons. 

Serves 2-3 people
1 white onion, finely sliced 
3 garlic cloves, crushed 
1 piece of fresh ginger (about a thump size) peeled and finely grated
1 tbsp of Vitacoco Coconut Oil + 1 extra tsp to cook the tofu
1-2 tbsp of Thai green curry paste 
400 ml of Vita Coco Original Coconut Milk 
2-3 cups of vegetable stock (depending on how creamy or runny you like it)
1 block of firm tofu (about 280gr)
About 200gr of tenderstem broccoli (packchoi is another great option)
120 gr of shiitake mushrooms
2 tbsp of soy sauce 
200gr of noodles of your choice - I have used rice noodles 
For toppings:
A generous handful of chopped coriander 
Sesame seeds 
Chilli flakes or fresh chopped chilli 
1-2 spring onions finely chopped 

Into a large pan add in the coconut oil. Once hot add the final sliced onion and the grated ginger. Cook on a medium heat for 4-5 minutes until the onion starts to soften and become translucent. Add in the crushed garlic and cook for another minute keep stirring from time to time to prevent burning. Add in the curry paste and give it a good stir. Pour in the coconut milk and the veggie stock and let it cook on a low to medium heat for 10-15 minutes. 

In the meantime heat up the tsp of coconut oil in a large pan. Drain the tofu and slice it into cubes.  Add it to the pan together with 1 tbsp of soy sauce. Fry the tofu for about 8 minutes until it starts to go crispy on the outside. Remove the tofu from the pan and leave it onto one side. To the same pan add in the shiitake mushrooms and the tenderstem broccoli with the remaining soy sauce. Cook for 8-10 minutes until the mushrooms are soft and the broccoli tender. 
With a hand blender blend the coconut broth until it’s super creamy and smooth. Add the noodles to the sauce and cook them as long as they require. Serve the noodle soup into each bowls and top it with the tofu, broccoli and mushrooms. Sprinkle with some fresh coriander, chilli flakes, sane seeds and some spring onions. Enjoy!