15 Minute Coconut Noodle Soup with Tofu and Vegetables

Coconut Noodle Soup that comes together in 15 minutes flat. It's all about multitasking and choosing the right noodles.

This coconut noodle soup is one of the quickest meals in my cooking arsenal, and it's one that my whole family loves!

I used to plan supper based on what I wanted to eat. Now it's often based on what's in the pantry that I can prepare before Daniel Tiger is over. I'm thankful for this coconut noodle soup, which actually fits both bills nicely.

Before having a kid, I was 100% certain that I would never, ever park my child in front of the TV just to get something done. Certainly not to make supper. My kid would stand at the counter, idyllically cooking alongside me. And sometimes Darrol does like to help in the kitchen. Sometimes, though, we are both tired and hungry and in no mood to give or follow directions. On those evenings, 22 minutes of TV time gives me a little window to get a meal on the table and enjoy the flow of cooking without constant interruptions. Feel free to report me to child services.

Right, so the theme song is playing in the next room, and the clock is ticking. It's time for some cooking tricks.

How to Make Coconut Noodle Soup in 15 Minutes

The main secret to making this dish super fast is the rice noodles. The ones I use in this recipe cook in four minutes. You can substitute basically any noodle you want, but slower-cooking noodles will up the total cooking time. If you're racing to get supper on the table before Daniel's next adventure is over, definitely go with the quickest rice noodles you can find. You can also make this soup with frozen, prepared dumplings instead of noodles. Just add the dumplings instead of the noodles in step 4, and simmer until they're heated through.

The other secret is some basic multitasking. You don't want to waste precious minutes prepping your veggies. Instead, you get the first set of ingredients simmering, then chop the broccoli and carrots while they cook. It's a really low-stress way to multitask, but it takes this recipe from a 20 minute soup down to a 15 minute one. That leaves 7 minutes for you to just sit quietly before those end credits roll

The recipe is a variation on my coconut ginger soup. It's actually pretty close to the original. A friend requested noodle-specific directions, and I thought that if one person wanted those, maybe more folks would like them too. So! Grab a soup pot or Dutch oven, and let's make some coconut noodle soup!

15 Minute Coconut Noodle Soup

Coconut Noodle Soup that comes together in 15 minutes flat. It’s all about multitasking and choosing the right noodles.

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Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: Vegan

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 3

Calories: 295kcal

Author: Becky Striepe

Ingredients

• 2 cloves garlic - minced
• 2 tablespoons of fresh ginger - minced
• 1 15 ounce can coconut milk - (I have not made this with lite coconut milk, but you’re welcome to do that! It won’t be as creamy, though.)
• 2 cups water
• 1 Not Chickn's Broth cube
• 1 block extra firm tofu - cut into 1/2" cubes
• 1 1/2 cups baby carrots
• 1 large head of broccoli
• 2 cakes Lotus Foods Jade Pearl Ramen - (or 4 servings of your favorite rice noodles. I’ve made this with many different 3-4 minute rice noodles, depending on what’s on sale, and they all have worked well.)

Optional Toppings

• cashews - or peanuts
• fresh cilantro - chopped
• avocado - diced
• green onions - chopped
• rice vinegar
• lemon juice
• sriracha sauce

Instructions

• In a soup pot or Dutch oven, combine the garlic, ginger, coconut milk, water, broth cube, and tofu. Bring to a boil, then reduce the heat to simmer, covered.
• While the soup simmers, cut the baby carrots into 1/4" coins. Stir these into the pot, and replace the cover. (Time-Saving Tip: You can cut 2 carrots at once! Just place them side by side.)
• Now it’s time to chop your broccoli into florets. If you want maximum broccoli, you can also include the stems in this soup. Just use your knife to slice away the tough outer part of the stems, then cut the rest of the stalk into 1" pieces.
• Add the broccoli and noodles, stirring them into the soup, and covering the pot. Bring back to a boil and simmer for 4 minutes (or however long your package of noodles says to cook them, if you used a different type), stirring frequently. You definitely want to stir those noodles a few times while they cook, since you’re not using as much liquid as you’d normally use. Frequent stirring will keep them from sticking together or to the bottom of the pot.
• When the noodles are tender, remove the pot from the heat, and serve with toppings of your choice.
  

Nutrition

Calories: 295kcal

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