Deliciously Ella’s Laksa-Inspired Ginger & Tofu Noodle Soup Is the Perfect Plant-Based Winter Recipe

This recipe is part of our recipe series with Deliciously Ella — see more recipes here

Cozy, comforting, and packed with veggies, this simple laksa-inspired noodle soup is the perfect winter warmer. Made with a mix of fresh chili, lime, lemongrass, ginger, and garlic all simmered in a coconut milk broth alongside mushrooms, broccoli, and tofu, it’s the perfect mix of healthy, delicious, and 100% plant-based. 

Deliciously Ella’s Creamy Ginger & Tofu Noodle Soup Recipe

“If you don’t have mushrooms or broccoli, simply swap for any other quick-cook veg — green beans, sugar snap peas, beansprouts, peppers, or cherry tomatoes would all work well.” –Ella Mills, Deliciously Ella 

Yield: 2 servings
Active time: 30 minutes
Total time: 45 minutes

Ingredients: 

For the curry paste:
2 shallots, peeled and quartered
2 large cloves garlic, peeled
Small knob of ginger, peeled and roughly chopped 
1 lemongrass stalk, tough outer leaves removed and roughly chopped (optional)
Small handful of cilantro leaves (reserve some for garnish) 
1 teaspoon dried red chili flakes 
1 teaspoon curry powder
½ teaspoon sea salt

For the noodles:

2 tablespoons olive oil
1 can coconut milk 
3 ⅓ cup vegetable broth 
½ teaspoon maple syrup
1 10-ounce block firm tofu, drained and cut into ½″ cubes 
1 ½ cups chestnut mushrooms, quartered 
2 cups broccoli, sliced 
5 ounces rice noodles
2 limes, 1 juiced and 1 halved and cut into wedges (to serve)
1–2 red chillies, thinly sliced (optional, to garnish) 
Pinch of sea salt

Instructions: 

To make the curry paste, add the shallots, garlic, ginger, lemongrass, cilantro, chili flakes, curry powder, and salt to a high-speed food processor or mini chopper and blitz until smooth. Add a splash of water to loosen, if needed. 

To make the noodles, warm the oil in a large saucepan set over medium–low heat and add the curry paste. Cook for 10–15 minutes, stirring frequently, until fragrant. 

Pour in the coconut milk, vegetable stock, and maple syrup, followed by the tofu and mushrooms. Bring to a simmer, then cover with a lid and cook for 15 minutes, until the vegetables are tender. 

Add the broccoli and noodles, then pop the lid back on and cook for another 4–5 minutes, until the broccoli and noodles are just cooked. Stir in the lime juice and season to taste with salt. 

Divide the soup between bowls, scatter over the cilantro leaves, sliced chili, and serve with a wedge of lime.