Coconut Curry Noodle Soup

Recipe by: Cherie Tu

Instagram: #thrivingonplants


Serves Preparation Cooking Difficulty
4 15 min 15 min Easy
  • 1 pack (450g) Fantastic Fresh Thin Hokkien Noodles
  • 1.5 tbsp cooking oil
  • 3 cloves garlic, minced
  • 1 thumb size piece ginger, peeled & grated
  • 2 stalks green onion, finely chopped (separate white & green parts of the onion)
  • 3 tbsp Thai red curry paste
  • 4 cups (1 litre) vegetable stock
  • 1 can (400ml) full fat coconut milk
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 250g firm tofu, diced (tofu puffs also suitable)
  • Assorted vegetables steamed or boiled (e.g. carrot, broccolini, bok choy)
  • Lime wedges,
  • Bean sprouts
  • Fresh coriander
  • Fresh Chilli
  • Crushed roasted peanuts
  • Fried Shallots
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  1. Step 1

    Prepare the Fantastic Hokkien Thin Noodles according to pack instructions. Drain, rinse well with cold water and set aside.

  2. Step 2

    In a large saucepan, heat the oil over medium-low heat. Add in the garlic, ginger, the white parts of the green onion and the curry paste and fry for 2-3 minutes until fragrant.

  3. Step 3

    Add in the vegetable stock and coconut milk and bring to the boil. Once boiling, add the tofu, reduce the heat and simmer for 5 minutes.

  4. Step 4

    Stir through the brown sugar, soy sauce and lime juice and taste, adjusting the saltiness/sweetness to your preference. Simmer for a further 5 minutes.

  5. Step 5

    Divide the noodles, tofu and veggies into bowls, Ladle on the hot broth, garnish and serve.

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