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Lunch recipe · from the recipe book

Ginger-Lime Coconut Noodle Soup with Tofu

A fragrant ginger-lime coconut broth with silky rice noodles, tender sweet potato and carrot, and golden seared tofu.

Ginger-Lime Coconut Noodle Soup with Tofu

Ingredients

  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 1 tbsp14 gCanola oil
  • 1 medium110 gYellow onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 3½ tbsp grated20 gFresh gingergrated
  • 1 tbsp6 gCurry powder
  • 2½ medium300 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 2½ medium150 gCarrotssliced into thin coins
  • 4 cups880 gVegetable broth
  • 1¾ cups400 gCoconut milk, cannedstirred
  • 2 tbsp30 gLow-sodium soy sauce
  • 6 oz170 gRice noodles, dry
  • 2¾ cups shredded200 gBok choychopped
  • 2 tbsp30 gLime juice
  • 2 medium30 gGreen onionsthinly sliced
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Press the tofu and cut it into cubes, then prep the yellow onion, garlic, ginger, sweet potato, carrot, bok choy, green onions and cilantro before you start cooking.
  2. Heat half of the canola oil in a large pot over medium-high heat. Sear the tofu until golden on several sides, 6 to 8 minutes, then move it to a plate.
  3. Add the remaining half of the canola oil and the sliced yellow onion to the pot; cook until soft, about 4 minutes. Stir in the garlic, ginger and curry powder for 1 minute until fragrant.
  4. Add the sweet potato, carrot and vegetable broth. Bring to a boil, then simmer until the vegetables are just tender, about 10 minutes.
  5. Stir in the coconut milk and soy sauce and return to a gentle simmer.
  6. Add the rice noodles and cook until tender, 4 to 6 minutes, stirring to keep them from sticking.
  7. Stir in the bok choy and the seared tofu and simmer until the bok choy wilts, about 2 minutes.
  8. Remove from the heat and stir in the lime juice. Ladle into bowls and top with the sliced green onions and cilantro.

Contains: Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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