Make a warming ginger and lemongrass noodle soup with crispy tofu

Alexandra Dudley
·2-min read
Photo credit: Alexandra Dudley
Photo credit: Alexandra Dudley

From Town & Country

I crave this sort of food in March. Something warm enough to keep away the cold, but zippy enough to bring a taste of spring. I called this a noodle soup because that is how I like to enjoy it. I like the brevity of cooking rice noodles (it usually takes less than five minutes) and this is the sort of thing I will make mid-week when I realise that it’s just past lunch time and my belly is growling. I like to use brown rice vermicelli noodles, but you could use any sort of rice noodle, or even rice for that matter. Serve it with rice and it could be a curry, or omit the noodles and make it a soup. It is fresh, flavourful and reheats well too.

Photo credit: Alexandra Dudley
Photo credit: Alexandra Dudley

Ingredients

Serves 4

1 bunch spring onions

2 cloves garlic

2 stalks lemongrass, roughly chopped

2 green chilli, roughly chopped (seeds in)

70g size piece ginger, peeled and roughly chopped

Handful coriander stems

1 lime, zest and juice

Toasted sesame oil

1 tsp ground turmeric

1 tsp ground coriander

1/2 tsp ground cumin

1 400ml can coconut milk

1 head of broccoli, cut into even-sized florets (I like to chop all the way down to the stalk to get nice long pieces)

200g dried brown rice vermicelli noodles, or white rice vermicelli (50g pp)

300g firm tofu, chopped into roughly 1cm cubes (I like Miso Tasty tofu)

To serve:

Toasted sesame seeds

Toasted cashews

Fresh coriander

Lime wedges

Method

Roughly chop the spring onions and set aside about a third. Place the rest into a food processor. Add the garlic, lemongrass, chilli, ginger, coriander stems and the zest of your lime and pulse until well broken down to a rough paste

In a large saucepan, heat two tablespoons of toasted sesame oil. Add the paste and cook for about a minute. Stir in the ground turmeric, ground coriander and ground cumin, cook for a further minute, then add the coconut milk. Fill the can once to the brim with water, and once halfway and add to the pan. Bring to the boil, stirring occasionally. Then reduce to a simmer. Cook gently for another five mins.

Increase the heat slightly, keeping it gentle and allow the broccoli and remaining spring onions to steam for about three to four mins until cooked, but a little al dente. Switch off the heat. Add the juice of the lime and taste to season. Cover to keep warm.

Place a further three tablespoons of toasted sesame oil in a frying pan. Add the tofu and cook for about eight minutes turning halfway. It should be crisp and golden.

Keeping an eye on the tofu, cook your rice noodles according to packet instructions. Drain and transfer into your serving bowls.

Ladle over the coconut ginger broth, top with the tofu and garnish with toasted sesame seeds, cashew nuts and fresh coriander. Serve with lime wedges.