Thai Tofu Noodle Soup


Prep time15 minutes
Cooking time25 minutes
Total time40 minutes


This warming soup will chase away chilly days. Substitute rice noodles for the udon, use shredded leftover cooked chicken instead of tofu, or replace part of the vegetable broth with coconut milk for a richer flavor. Make a pot on Sunday for cheerful lunches throughout the week.


1 tablespoon
coconut oil
1 cup
onion, yellow (diced)
1 cup
celery (sliced and cut diagonally into 1-inch pieces)
1 cup
carrot (sliced and cut diagonally into 1-inch pieces )
1 1/2 tablespoon
lemongrass (trimmed and minced)
2 teaspoons
ginger, fresh (peeled and minced)
2 cloves
garlic (peeled and minced)
4 cups
stock, vegetable
3 ounces
noodles, udon
1 cup
peas, snow (frozen, whole or halved)
8 ounces
tofu, extra firm (cubed)
1 tablespoon
2 teaspoons
1/2 cup
basil, fresh (minced)
lime (quartered (optional))


In a large pot, heat the oil over medium-high heat and sauté the onion and celery for 2 to 3 minutes. Add the carrots, lemongrass, ginger and garlic and cook another few minutes. Add the broth, cover and bring to a boil. Add the udon noodles to the boiling broth, stir well and cook 2 to 3 minutes. Add the peas, tofu, tamari and sriracha and simmer another 2 minutes. Remove from heat when noodles are al dente and vegetables are tender. Add the basil just before serving. Serve with lime wedges if desired.


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