Who doesn’t love a comforting noodle soup on a cold night? Well, I decided to make this on a sweltering summer’s day and it was still darn tasty! Even though I sweated my way through eating it, I loved every minute. This dish is served in Thailand, Laos and Myanmar and I wish I could take credit for this recipe but actually it was my friend Luke who found it online when he was looking for ways to use his tempeh. If you don’t have tempeh you could use firm tofu instead!
What I love about this soup is that it’s easy to make, delicious and filling. The coconut milk is very satiating and the tempeh adds a burst of protein. It’s perfect for lunch or for dinner.
Amendments: (Recipe serves 4)
- The recipe calls for the tempeh to be pan fried but instead I baked it on baking paper in the oven for 25 minutes (at 190c/375f). It was so easy to do and meant I could fully focus on making the soup and noodles! I cut the pieces into small cubes. If you don’t have tempeh, use tofu instead just remember to press it first for at least 30 minutes.
- I used full fat coconut as the recipe states but reduced fat coconut milk would still work well if you want a low fat version, it just won’t be as creamy or filling.
- I used brown rice noodles and they were more satiating than white rice noodles!
- I also added vegetables because I can’t eat a meal without a s**tload of veg! I added half a punnet of chestnut mushrooms, a head of bak choi and some broccoli. I threw it into the broth to cook for 10 minutes. Feel free to add whatever veg you have! I think it would taste just as good with green beans, spinach, kale or carrots.
Hacks:
- Make sure you marinate the tempeh for as long as possible so it can really soak up the flavours. Tempeh has a slightly bitter taste. If you don’t like this, cut it up and steam for 10 minutes before marinating. I’ve done this before but for this recipe I left it as is!
- If you don’t have seaweed, just leave it out! I’m not convinced it made a massive difference to the flavour.
- Store the leftover soup and noodles separately otherwise the noodles will go too soft.
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