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Thai Tofu Noodle Soup with Lemongrass

Samui Times Editor



Thai Tofu Noodle Soup with Lemongrass | Samui Times
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This wonderfully simply recipe is not only a great natural remedy if you are fighting a cold it is also vegan and gluten free and on top of that the lemongrass will brighten your mood! This soup contains healthy greens, rice noodles and chicken broth mixed with coconut milk. It is delicious and very quick to make


8oz dried Thai rice noodles

1-2 stalks of minced lemon grass

4-6 cups of chicken stock

1 Thumb sized piece of galangal or ginger sliced into matchstick sized slices

½ Pack of medium soft tofu

1 Head of broccoli chopped into florets

1-2 Cups of Chinese cabbage chopped into bite sized bits

1-2 Carrots sliced

4 Tbsp of soy sauce or wheat fee soy sauce or use 3 tbsp of fish sauce

½ Can of good quality coconut milk

3 -4 Kaffir lime leaes

½ Cup of fresh basil or you can use coriander

Fresh cut chilies to taste


Dunk the noodles into a pot of boiling water and allow to soften.

Place the stock in a pot with lemon grass, galangal or ginger, lime leaves and carrots, bring to the boil and then simmer. Chop up and then add the remaining vegetables and simmer until they are soft but still bright in colour.

Reduce the heat and add the coconut milk, stir until it is dissolved and then add the tofu and stir gently so it does not break up.

Add the soy sauce and chili if required

Make sure the noodles are soft and then add them to the broth.

Drain the noodles and then portion out into bowls. Pour the broth over the noodles and add the chopped basil or coriander and serve.

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