Coconut & Ginger Broth with Tofu & Noodles Recipe | Abel & Cole
Coconut & Ginger Broth with Tofu & Noodles
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Prep: 15 mins
Cook: 15 mins
Noodles and chunks of marinated tofu go for a swim in a delicately spiced broth flavoured with ginger, coconut, chilli and lime.
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659 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 garlic clove
  • A thumb of ginger
  • 1 chilli
  • 1 lime
  • 1 carrot
  • 2 shallots
  • 1 pak choi
  • A 190g pack of marinated tofu
  • 2 bundles of Thai rice noodles
  • A handful of lime leaves
  • A 200ml tin of coconut milk
  • A 50g sachet of tamari
From your kitchen
  • 1 tbsp sunflower or olive oil
  • 400ml boiling water
You'll need
  • Deep frying pan or wok with a lid
  • A couple of bowls
  • Colander
  • Measuring jug
Step by step this way
  • 1.

    Put a deep frying pan or wok filled with water on to boil. Peel and grate the garlic and ginger. Halve the chilli. Flick out the seeds and white bits for less heat. Finely chop it. Finely grate the zest from the lime. Pop all of these in a bowl and set aside.

  • 2.

    Trim and peel the carrot. Slice it into finger length batons. Peel and finely slice the shallots. Separate the pak choi leaves. Finely chop the stalks and shred any really large leaves. Drain the tofu and chop into bite-sized pieces.

  • 3.

    When the water is boiling, add 2 bundles of the noodles to the pan. Simmer for 3 mins, then drain and tip into a bowl. Cover with cold water to stop them cooking and set aside for later.

  • 4.

    Wipe the pan dry and set over a high heat. Warm for 1 min, then add 1 tbsp sunflower or olive oil. Add the garlic, ginger, chilli, lime zest and lime leaves. Stir fry for 1 min.

  • 5.

    Add the shallots, carrot and pak choi stems to the pan. Stir fry for 5 mins till the veg have softened a little. Add the tofu to the pan.

  • 6.

    Pour the coconut milk into the pan. Swirl in the tamari. Add 400ml boiling water. Cover and bring to the boil. When boiling, turn the heat down a little.

  • 7.

    Add the pak choi leaves to the pan. Simmer for 3-4 mins to wilt them. Add the noodles and swirl everything together to mix. Heat through for 1 min. Ladle the broth into bowls and serve straight away.

  • Tip

    Boodles of noodles
    You’ll have a spare bundle of noodles in your pack. Try making an Asian version of minestrone by sweating some spring onions in oil with garlic, ginger and chilli. Stir in chopped veg, such as mushrooms, kale, asparagus tips and Chinese leaf. Pour in some stock. Simmer, then break in the noodles and cook for a few mins. Season with tamari before serving.