Coconut and coriander noodle soup
Serving size: 1 large or 2 small servings
Cooking time: 30 minutes
Recipe by Amanda Ducks
If you're craving something warm, nourishing, and packed with flavour, this creamy coconut and coriander noodle soup is the answer. It’s the kind of dish that feels indulgent but is actually loaded with greens, herbs, and plant-based goodness.
Creamy coconut milk blended with fresh spinach and coriander forms the vibrant green base of this comforting soup. Topped with golden, pan-fried chilli-lime tofu and your favorite noodles, it’s a cozy bowl with a fiery twist—and it all comes together in under 30 minutes.
Whether you're cooking for yourself or sharing with a loved one, this recipe makes one generous bowl or two smaller portions. Let’s get into it!
Ingredients
Chilli & lime tofu
200g firm tofu, cubed
1 tbsp rice bran oil (or olive oil)
¼ cup soy sauce (or tamari for gluten-free)
2 tsp hot sauce of choice
Juice of ½ a lime
Coconut coriander broth
1 x 400ml can coconut milk
2 large handfuls fresh coriander leaves
2 large handfuls fresh spinach leaves
2 tsp rice bran oil (or olive oil)
1 heaped tbsp green curry paste
1 x 5cm cube fresh ginger, grated
2 garlic cloves, crushed
1 cup water
2 tsp vegetable stock powder
To serve
100g ramen noodles (or rice noodles)
1 baby pak choy, halved
Chilli oil
Fresh lime wedges
Method
Step 1: Marinate and fry the tofu
Start by cutting the tofu into bite-sized cubes. In a bowl, whisk together soy sauce, oil, hot sauce, and lime juice. Add tofu cubes and toss to coat evenly. Heat a non-stick pan over medium-high heat. Fry tofu for 3–4 minutes per side until golden and slightly crispy. Set aside.
Step 2: Blend the greens
In a blender or food processor, combine the coconut milk, coriander, and spinach. Blend until smooth, about 3–4 minutes. If your blender isn’t high-powered, you can strain the mixture through a sieve for an extra-smooth soup base.
Step 3: Build the Broth
In a medium saucepan, heat 2 tsp oil over medium heat. Add the green curry paste and sauté for 1 minute. Stir in the grated ginger and crushed garlic, cooking for another 2–3 minutes until fragrant. Pour in the water and add the vegetable stock powder. Stir well, then reduce heat to low. Add the blended green coconut mixture and gently simmer while you prepare the rest.
Step 4: Cook the noodles & pak choy
Prepare your noodles according to the packet instructions. For the pak choy, heat a splash of oil in a pan and fry the halved vegetable for 1–2 minutes per side until just tender and lightly browned.
Step 5: Assemble & serve
To serve, place noodles in a bowl, pour over the hot green curry soup, and top with the crispy tofu and pak choy. Drizzle with chilli oil and add a fresh wedge of lime on the side.
Tips & variations
Mild it down: Not a fan of heat? Skip the hot sauce and use a mild green curry paste.
Boost the veg: Add mushrooms, snap peas, or shredded carrots for extra texture and color.
Protein swap: Crispy tempeh or pan-fried chickpeas also work beautifully here.
I hope you enjoy this recipe!
With love,
Amanda x
