Ginger Lemongrass Noodle Soup With Crispy Tofu

I crave this sort of food in this time of year. 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 (usually less than five mins) and this is just the sort of thing I will make midweek 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. This ginger lemongrass noodle soup with crispy tofu is fresh, flavourful and reheats well too.

| Serves 4 |

This reheats well too, so if cooking for less just cook the appropriate amount of rice noodles required per person.

Ingredients

1 bunch spring onions
2 cloves garlic
2 stalks lemongrass, roughly chopped
2 green chilli, roughly chopped (seeds in)
70 g 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)
200 g 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 and lime wedges

Method

Roughly chop the spring onions and set aside about a 3rd. Place the rest into a food processor. Add the garlic, lemongrass, chilli, ginger, coriander stems and the zest only 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 half way 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 3-4 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 3tbsp of toasted sesame oil in a frying pan. Add the tofu and cook for about 8 mins turning half way. 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, fresh coriander and serve with lime wedges.

For more Winter recipes try this Roasted Squash Linguine or this Thai Basil Broccoli Soup.