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Vegetarian, Meal soups and plant based

Coconut tofu broth with mushrooms and rice noodles

Coconut tofu broth is a one bowl meal for 4 people, ready in 35 minutes, rated easy, for about €2.60 per person. Golden tofu, tender mushrooms and rice noodles sit in a coconut milk broth scented with lemongrass and ginger. The key to success is letting the broth simmer gently without ever boiling.

A broth scented with lemongrass and coconut milk, golden tofu, mushrooms and rice noodles, a little trip to Thailand.

Coconut tofu broth with mushrooms and rice noodles
Total time
35 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This broth brings together crisp golden tofu, tender mushrooms and soft rice noodles in a coconut milk base scented with lemongrass, ginger and chili. Lime juice and cilantro add a fresh lift that balances the richness of the coconut, giving a bowl that feels both comforting and bright.

It's an easy weeknight dinner when you want a full meal in one bowl, no meat required, and something different from your usual routine. It also works well for a quick solo dinner or for gathering friends around a big steaming pot, especially as the first cool days of fall arrive.

The ingredients

4 people

Dairy

  • Firm tofu 300 g

Fruits and vegetables

  • White mushrooms 200 g
  • Lemongrass 2
  • Fresh ginger 1 tbsp
  • Lime 1
  • Cilantro 1 sprigs

Pantry

  • Rice noodles 200 g
  • Coconut milkoften in the pantry 40 cl
  • Vegetable brothoften in the pantry 75 cl
  • Soy sauceoften in the pantry 2 tbsp
  • Chili flakesoften in the pantry 1 pinch
  • Olive oiloften in the pantry 1 tbsp

Allergens Soy, Gluten

The step by step recipe

  1. Cut the tofu into cubes and brown it in the oil, then set it aside. 8 min

    Pat the tofu dry with paper towels before browning, it gets crispier.

  2. In a saucepan, combine the broth, coconut milk, crushed lemongrass, ginger and chili, and bring to a simmer. 10 min

    The broth should simmer gently without boiling, or the coconut milk may split.

  3. Add the sliced mushrooms and let them cook. 5 min

    Cut them fairly thick, they stay tender that way.

  4. Soak the rice noodles in hot water, then drain them. 5 min

    Follow the package timing, overcooked noodles turn mushy.

  5. Divide the noodles and tofu among the bowls, pour over the broth, and finish with soy sauce, lime juice and cilantro.

    Remove the lemongrass before serving, it's too tough to eat.

Our tips to get it right

  • Pick firm tofu and press it between paper towels before cutting it, it will brown much better and soak up the broth's flavors.
  • Prepare the aromatic broth ahead of time and let the lemongrass and ginger steep longer if you have the time, the flavor only gets deeper.
  • Keep the noodles and broth separate until the last moment if you're not eating right away, otherwise the noodles keep soaking up liquid and turn soft.

The variations

  • Swap the tofu for peeled shrimp, added near the end of cooking just long enough to turn pink.
  • For a spicier version, double the pinch of chili flakes and add a dash of sriracha when serving.
  • To save time, use flat rice noodles that cook in just a few minutes soaked in boiled water off the heat.

What to serve it with

  • Extra lime wedges on the side
  • Hot or iced green tea
  • Toasted sesame seeds on top

Storage

Store the broth and tofu separately from the noodles, in sealed containers in the fridge, for up to 2 days. The coconut milk broth doesn't freeze particularly well, as it can split when thawed. Reheat gently over low heat without boiling, then add fresh or reheated noodles separately.

Questions about this dish

Can you use something other than fresh lemongrass?

You can use frozen or tubed lemongrass paste, already crushed, using a bit less since it's usually more concentrated. Avoid dried lemongrass, it adds far less flavor to the broth.

Can you make this broth ahead of time?

Yes, you can make the aromatic broth the day before and reheat it gently, the flavor actually deepens overnight. Cook the noodles and brown the tofu just before serving to keep the right textures.

Does coconut tofu broth freeze well?

The broth alone, without noodles or tofu, freezes reasonably well for about a month. The coconut milk may separate slightly when thawed, a quick whisk while reheating fixes that.

How do you adapt this recipe for kids?

Skip the chili flakes and serve the soy sauce and lime juice on the side, so everyone can adjust to their own taste. You can also cut the tofu into smaller pieces, easier to pick up with chopsticks or a fork.

How long does it take to make a coconut tofu broth with mushrooms and rice noodles?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a coconut tofu broth with mushrooms and rice noodles?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a coconut tofu broth with mushrooms and rice noodles cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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