Asian noodle soup with tofu

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 342 Kcal, 7g Protein, 38g Carbohydrates, 16g Fat


  • 1 tbsp coconut oil or peanut oil
  • 1 shallot, cut into thin rings
  • 1 garlic clove, finely chopped
  • 2 sticks lemongrass, core finely chopped
  • 2 kaffir lime leaves (Thai-Kit)
  • 2 tbsp red curry paste
  • 1 litre vegetable bouillon
  • 2.5 dl coconut milk
  • 3 tbsp soy sauce
  • 220 g tofu
  • 125 g wide rice noodles, prepared according to the packet instructions
  • 200 g carrots, cut into strips
  • 100 g bean sprouts
  • 1 red chilli, deseeded, cut into thin rings
  • 0.5 bunch Thai basil, torn into pieces
  • 1 lime, cut into segments

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  • Heat the oil in a pan. Sauté the shallot along with all the ingredients up to and including the curry paste
  • Pour in the bouillon and coconut milk, bring to the boil. Add the soy sauce, tofu and carrots, cook for approx. 3 mins., add the prepared noodles. Divide into soup bowls, top with the bean sprouts, chilli and basil, serve with the lime. Tip: For a vegan soup, use Coop Naturaplan red curry paste.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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