Coconut Noodle Soup
A coconut and gochujang soup with rice noodles and crispy tofu.
Ingredients
- 1 tbsp Coconut Oil
- 200 g Mushrooms, sliced
- 4 medium Stalks Spring Onion, Sliced (scallions)
- 4 cloves Garlic, Minced
- 1/2 tbsp Ginger, Grated
- 2 tbsp Gochujang Paste
- 1 can (400mL) Coconut Milk
- 500 mL Water
- 2 tbsp Light Soy Sauce
- 1/2 Lime juiced.
- 150 g Dry Rice noodles
- 150 g Bok Choy, leaves separated
- 1 medium Fresh chilli, sliced thinly.
For the Crispy Tofu
- 1 Package (450-600g) Firm Tofu, cubed
- 1 tbsp Corn Starch (Corn Flour)
- 1/2 tsp Salt
- 1 tbsp Sunflower Oil
Instructions
Prepare the Broth
- Heat the coconut oil in a large pan before adding the sliced spring onion and sliced mushroom.
- Sautee for around 3-4 minutes until softened then add the garlic and ginger.
- then add the Gochujang chilli paste. Fry for another 5 minutes until fragrant.
- Add the coconut milk, soy sauce and juice of half a lime. Simmer for 15-20 minutes.
Prepare the Rice Noodles
- Cook the dry ribbon rice noodles according to package instructions. (Usually boil for 5-8 minutes) then drain and set aside.
Prepare the Crispy Tofu
- To a bowl, add the cubed tofu, corn starch and salt. Mix well to coat the tofu well.
- In a medium frying pan, heat the oil before adding the coated tofu.
- Fry on each side for a few minutes each until they have just started to turn golden. Corn starch does not turn a deep golden brown when cooked so keep an eye on the colour - as soon as there is some yellowing, flip to the next side.
- Remove from the pan when all sides are cooked and pat dry on some kitchen towel. Set aside for assembly.
Assembley.
- Just before serving, add the bok choy leaves to the broth and let them steam for a minute or two until they become very vibrant in colour.
- Fill a bowl with the coconut gochujang broth, then add half the rice noodles. Add the crispy tofu and bok choy to the bowl and any other toppings you like.
- Optionally, finish with a sprinkling of fresh chillis for some more heat.