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Writer's pictureEco-Logic Resort

The vegan version of Thai Noodle soup


How about that noodle soup you had in Thailand? It is a very popular street food and known by all. Great thing about this soup are the condiments, you make your own soup, you decide how spicy or what flavors you prefer.

Make it fresh, with noodles and your own vegetable stock and make it look good on the table with a series of condiments.




 

THAI NOODLE SOUP

Prep Time: 20 minutes - Cook Time: 10 minutes - Total Time: 30 minutes Makes: 4 portions


INGREDIENTS FOR SOUP

  • 3 tablespoons. coconut oil

  • 1 block firm tofu (ca. 250 gram) firm tofu

  • 3 cloves garlic

  • 1 tablespoon fresh ginger

  • 1/2 medium yellow onion

  • 1/2 medium eggplant

  • 2-3 tablespoons red curry paste

  • 6 cups vegetable stock

  • 450 gram coconut milk

  • 225 gram brown rice noodles

  • 1/2 teaspoon salt

  • Juice of 2 limes

  • 1/4 cup cilantro

  • 1/4 cup fresh basil

INGREDIENTS FOR CONDIMENTS ON TABLE

  • some chili powder

  • some garlic

  • beansprouts

  • ginger minced

  • peanuts, ground

  • soy sauce

  • vinegar


EQUIPMENT

  • A large wok

  • A large soup pan

PREPARATION

  • Make the vegetable stock

  • Make your coconut milk

  • Make the red curry paste

  • Cut the tofu in cubes of 2 cm

  • Mince the garlic

  • Mince the ginger

  • Dice the onion

  • Cut the eggplant in 2 cm cubes

  • Squeeze the limes

  • Mince the cilantro

  • Mince the basil

METHOD

  • Heat 2 tablespoons of coconut oil in the wok over medium-high heat.

  • Place the tofu in the hot oil and fry for 3-5 minutes, until tofu is brown on all sides.

  • Remove from heat and set aside.

  • Heat the remaining 1 tablespoon of coconut oil in the soup pan over medium-high heat.

  • Add the onions and garlic and saute for 3-5 minutes.

  • Stir in the ginger, fry for an additional minute.

  • Add the eggplant and continue to fry for an additional 2-3 minutes until eggplant begins to brown.

  • Stir in the red curry paste.

  • Add the tofu

  • Add the vegetable broth, and coconut milk to the soup pot. Bring soup to a boil and then reduce heat to a simmer for 3-5 minutes.

  • Add brown rice noodles and continue to cook the soup until the noodles are tender, about an additional 4 minutes.

  • Remove from heat and add lime juice, salt, cilantro, and basil.

  • Serve immediately


ON THE TABLE:

  • Place the additional condiments in bowls on the table to use as needed/prefered.


 

This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.


Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!

A MEAL WITH A VIEW!


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