Vegetable Noodles and Tofu in Coconut Soup

Solla Eiríksdóttir
  • Serves: 2
  • Preparation: 20
  • Cooking: 25
  • Passive: 30-60
  • Ready: 75

The flavours of lemongrass, galangal and makrut lime leaves come together create an incredible Thai centrepiece!

Ingredients

For the tofu

  • 3 tablespoons lime juice
  • 2 tablespoons grated lime zest
  • 2 tablespoons gluten-free tamari
  • 1 tablespoon maple syrup
  • 1 tablespoon finely grated fresh ginger
  • 7 oz/200 g tofu, cut into ½ x ¼-inch (1½-cm) pieces

For the soup

  • 2¾ cups plus 1 teaspoon (23½ fl oz/700 ml) coconut milk
  • 3 shallots, thinly sliced
  • 2 stalks lemongrass, white part only, smashed
  • 2½-inch (6-cm) piece galangal, cut into ½-inch (1-cm) slices
  • 10 makrut lime leaves
  • 5 oz/150 g cherry tomatoes, halved
  • 5 oz/150 g cremini (chestnut) mushrooms, cut into thin slices
  • 1-2 dried chillies
  • 1 teaspoon sea salt flakes

For the vegetable noodles

  • 1-2 carrots
  • 1 small zucchini (courgette)
  • 1 small beet (beetroot)

To serve

  • 2 tablespoons cilantro (coriander) leaves
  • lime wedges

Method

Start by marinating the tofu. Put all the ingredients, except the tofu, into a large bowl and mix with a wooden spoon to combine. Add the tofu pieces, cover with plastic wrap (cling film) and let them marinate at room temperature for at least 30-60 minutes. The tofu will taste better the longer you marinate it.

When ready to cook, bring the coconut milk, shallots, lemongrass, galangal, and makrut lime leaves to a boil in a large saucepan over medium heat. Add the tofu and any marinade that’s left in the bowl, reduce the heat, and simmer for 10 minutes. Add the tomatoes, mushrooms, chillies, and salt, and simmer for another 10-15 minutes.

Meanwhile, make the vegetable noodles by using a spiralizer or julienne peeler to shred the vegetables into noodle-like strips. Set aside. To serve, put the vegetable noodles into the soup bowls, pour the soup over them, and top with cilantro (coriander) leaves and lime wedges.

Additonal notes

Recipe courtesy of Phaidon

Taken from Vegan at Home by Solla Eiríksdóttir, published by Phaidon

Photography © 2022 – Phaidon Press Ltd.

Phaidon is offering Meat Free Monday supporters 20% off the book via the Phaidon online store. Simply use the discount code VEGAN20 at the checkout.

“Out of all the recipes in this book, this is my favourite. When I went to Thailand for the first time, it was a mind-blowing experience. The smell at the market was as I imagine it smells in heaven – the fresh herbs and spices, fruits, and vegetables were intense and incredible. I created this recipe as soon as I returned home, and I love it as much now as then. I make variations depending on what’s in my refrigerator, but the lemongrass, makrut lime leaves, and galangal will keep in the freezer for up to 6-9 months, so I never run out of them.”

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