Coconut and tofu noodle soup

By the GetYourMacros team · 2 September 2026

An Asian-style soup combining silky rice noodles with protein-packed tofu in a creamy, spiced coconut broth.

• Time 20 min
• Course One-dish meal
• Diet Vegan
• Cuisine Asian
• Allergens gluten, soy

Ingredients (1 serving)

• 80 g Rice noodles
• 250 g Tofu
• 150 ml Coconut milk (canned)
• 250 ml Liquid vegetable broth
• Soy sauce to taste
• 100 g Spinach
• Fresh ginger to taste
• Garlic to taste
• 15 ml Lime juice

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Cut the tofu into 1.5cm cubes and set aside.
2. Finely grate the fresh ginger and mince the garlic.
3. In a large pot, sauté the ginger and garlic with a splash of water for 2 minutes until fragrant.
4. Pour in the vegetable broth, coconut milk, and soy sauce, then bring to a gentle simmer over medium heat.
5. Add the tofu cubes and rice noodles to the simmering broth and cook for 5-6 minutes until the noodles are tender.
6. Stir in the fresh spinach and let it wilt for 1 minute in the hot liquid.
7. Turn off the heat and stir in the lime juice to brighten the flavors.
8. Serve hot in a deep bowl, ensuring a generous portion of tofu and broth in every serving.

Tips

• For extra flavor, you can sear the tofu cubes in a non-stick pan before adding them to the soup.
• This dish is best eaten fresh as the rice noodles will continue to absorb the broth over time.

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