I was able to follow most of the recipe except for the eggplants and brown rice noodles, which i don’t have on hand right now. Serve the soup hot with fresh cilantro and basil. I used the regular white rice noodles. We hope you enjoyed this healthy tofu soup recipe, give it a go and let us know what you think of it! This definitely will be made again! Check out my 4-Week Vegan Meal Plan for recipes, grocery shopping lists, and much more! With minimal preparation and cooking time required, this is a great addition to your recipe book! Heat two tablespoons of coconut oil over high heat. Stir into the onion mixture and cook another 5 minutes until fragrant. This site uses Akismet to reduce spam. Home » Recipes » Vegan Gluten-Free Recipes » Thai Noodle Soup with Tofu, by Sarah McMinn / Posted: October 23, 2019 / Updated: July 2, 2020 / Disclosure: This post may contain affiliate links. Pressure cook the broth ingredients in 2 cups of water. Yes, today, I’m going with the delicious smells of vegan soup – Thai Noodle Soup, to be exact. Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add lemon grass paste, ginger, brown sugar and soy sauce. Check out the full list of my recommended kitchen tools and gadgets. of olive oil over medium-high heat; Add the onion, garlic and cook 5 minutes until soft and reduced. Thank you so much for this recipe! Serve immediately with extra lime wedges. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan. Make sure to tag. Vegetables, spices, and proteins can be swapped out to make a different meal every time. A hearty and delicious Thai soup for the perfect vegan and gluten-free meal. I’m so glad you liked it. Home » Recipes » Vegan Gluten-Free Recipes » Thai Noodle Soup with Tofu. In addition, you will need a good chef’s knife, cutting board, and basic kitchen utensils. Add brown rice noodles and continue to cook the soup until the noodles are tender, about an additional 4 minutes. Made from cast iron, they are perfect for slow cooking and simmering soups and stews. Jump to Recipe Print Recipe Total Time: 30 mins. Remove from heat and set aside. Press the tofu for at least 1 hour. Most importantly, you will need a good soup pot. What would you suggest to replace the eggplant, he’s not a fan. Stir in the red curry paste until the vegetables are fully coated. You will know they are cooked once they turn clear. Once they have filled your house with the sweet aroma of onions, add the ginger, red bell pepper, and eggplant. Add the carrots, mushrooms, bok choy and tofu. © 2020 My Darling Vegan — All Rights Reserved, Vegan Chocolate Torte with Hazelnut Crust, 4-Ingredient Cookies with Chocolate Chips, Vegan Chocolate Peppermint Crinkle Cookies, Vegan Meatloaf with Mushrooms and Lentils. For this recipe, look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm or Sprouted Tofu. It is surprisingly filling considering how few calories a portion contains! Once the oil is hot, sauté the onions and garlic until they are translucent and fragrant. Place the tofu in the hot oil and pan-fry for 3-5 minutes, until tofu is brown on all sides. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press(<