Thai Soup with Rice Noodles, Tofu and Vegetables in Light Broth Recipe
This light soup with rice noodles, tofu and vegetables is reminiscent of Thai street noodle soups you eat for a quick lunch. The broth is gently seasoned with soy sauce, lime and a touch of chili, while fresh herbs do the rest of the work. It’s a great dish when you feel like something warm but not heavy.
This soup is inspired by Thai street bowls of noodles eaten quickly at tiny tables, but in a light, home-style version. A delicate broth with a hint of lime, chili and fresh herbs wraps around rice noodles, tofu and vegetables, creating something between ramen and pho in a Thai rendition. It’s a bowl that warms you up without feeling heavy.
Chef's tips
Season the broth gradually – start with soy sauce, then add lime juice, and finish with chili, tasting after each change to catch the perfect balance. Cook the rice noodles and vegetables briefly: noodles only until tender, and broccoli just until bright green and slightly crisp. It’s worth lightly pan-frying or baking the tofu beforehand so it doesn’t fall apart in the soup and has a better texture.
How to serve
Serve the soup in large bowls with extra coriander, spring onion and chili slices for people to adjust the flavour themselves. It’s a great lunch after a long walk on a cooler day or a light dinner after a workout when you need something warm but not heavy. To drink, jasmine tea or water with slices of ginger is all you need.
Ingredients
- thin rice noodles (vermicelli) - 120 g
- plain firm tofu firm, cut into cubes - 250 g
- vegetable stock - 900 ml
- carrot cut into thin slices - 1 pieces
- broccoli cut into small florets - 150 g
- fresh shiitake mushrooms or button mushrooms sliced - 80 g
- soy sauce - 2 tablespoons
- fish sauce optional, omit for a vegan version - 1 tablespoon
- lime juice freshly squeezed - 2 tablespoons
- garlic cut into thin slices - 2 cloves
- fresh ginger root cut into thin slices - 2 cm
- red chili pepper cut into thin slices, deseeded - 0.5 piece
- oil for sautéing - 1 tablespoon
- fresh coriander or parsley chopped - 2 tablespoons
- spring onion sliced - 2 piece
Preparation
- Pour very hot water over the rice noodles in a bowl and leave for 8–10 minutes, until they soften. Drain and rinse with cold water to prevent sticking. Set aside.
- Heat the oil in a large pot over medium heat. Add the sliced garlic and ginger and fry for 1–2 minutes, stirring, until fragrant but not browned.
- Add the sliced mushrooms and carrot. Fry for 3–4 minutes until they soften slightly.
- Pour in the vegetable stock and add the broccoli florets. Bring to a boil, then reduce the heat and cook for 5–7 minutes, until the vegetables are tender but still slightly crisp.
- Add the tofu cubes, soy sauce, fish sauce (if using) and sliced chili. Simmer for another 3–4 minutes over low heat so the tofu heats through and absorbs some flavour.
- Add the lime juice, stir and taste. If needed, adjust the seasoning with more soy sauce or lime juice.
- Place portions of the soaked rice noodles into bowls. Ladle the hot broth with vegetables and tofu over the noodles.
- Sprinkle the soup with chopped coriander and spring onion just before serving.
Storage
Keep leftover broth with vegetables and tofu in a sealed container in the fridge and use within 2 days. Store the noodles separately and add them to the hot broth just before serving so they keep their texture.
I often cook this soup on Mondays when, after the weekend, I’m left with an open pack of tofu and a few sad-looking vegetables in the fridge. I throw everything into one pot and after a dozen or so minutes I have a steaming bowl that I eat wrapped in a blanket on the sofa.
