Thai tofu and kimchi noodle soup
This easy recipe for Thai-style tofu soup packs a spicy punch with green curry paste, chili and spicy kimchi. The noodles make it extra filling and satisfying. Try it for a healthy, nourishing lunch. Suitable for vegetarians.
Ingredients for 2 portion(s)
• 180 g smoked tofu
• 1 tablespoon Kikkoman Toasted Sesame Oil
• 1 teaspoon Thai green curry paste
• 1 teaspoon chopped chili pepper
• 1/2 teaspoons chopped ginger
• 50 g courgette
• 30 g bamboo shoots
• 400 ml vegetable stock
• 200 ml coconut milk
• 1 tablespoon Kikkoman Naturally Brewed Soy Sauce (or Kikkoman Ponzu)
• 2 tablespoons fresh coriander
• 1 tablespoon chopped lemongrass (or lemon zest)
To serve:
• 100 g rice noodles
• 2 tablespoons Kikkoman Kimchi Spicy Chili Sauce
• Fresh coriander
Preparation
- Dice the tofu and fry it in a saucepan with sesame oil, curry paste, chili pepper and ginger. When it is browned, add the vegetable, stock and coconut milk. Add Kikkoman soy sauce, coriander and lemongrass. Cook for 15 minutes.
- Meanwhile, cook the rice noodles according to the packet instructions.
- Serve the soup with noodles, Kikkoman Kimchi Sauce and fresh coriander.
Used products in this recipe
Ingredients for 2 portion(s)
• 180 g smoked tofu
• 1 tablespoon Kikkoman Toasted Sesame Oil
• 1 teaspoon Thai green curry paste
• 1 teaspoon chopped chili pepper
• 1/2 teaspoons chopped ginger
• 50 g courgette
• 30 g bamboo shoots
• 400 ml vegetable stock
• 200 ml coconut milk
• 1 tablespoon Kikkoman Naturally Brewed Soy Sauce (or Kikkoman Ponzu)
• 2 tablespoons fresh coriander
• 1 tablespoon chopped lemongrass (or lemon zest)
To serve:
• 100 g rice noodles
• 2 tablespoons Kikkoman Kimchi Spicy Chili Sauce
• Fresh coriander