Golden Kaffir Rice Noodle Soup

If you enjoy Asian-inspired soups, this is one recipe you'll want to make again and again. Warm, fragrant, and deeply satisfying, every spoonful is filled with fresh vegetables, wholesome ingredients, and vibrant flavours.

Rice noodles are cooked and added to a bowl before being generously ladled with a rich coconut curry broth combined with vegetables and tofu, creating the perfect balance of creamy sweetness and the bright, zesty freshness of lime juice. It's nourishing, comforting, and packed with everything your body needs in one delicious bowl.

Whether you're looking for a light lunch or a satisfying dinner, this colourful soup is as beautiful to serve as it is to eat. Make a bowl, savour every spoonful, and enjoy the wonderful combination of fresh, wholesome ingredients.

EQUIPMENT: A wok or large frying pan

SERVINGS: 2 large soup bowls

PREP TIME: 15 minutes | Cook Time: 15 minutes

INGREDIENTS

The Base & Noodles

200g rice noodles (100g per person)

Light-tasting oil for frying

200g fried tofu puffs (sliced in half if large), or substitute with semi-firm cubed tofu

800ml – 1L spring water

2 sachets (4 tsp) shiitake dashi soup stock powder

1¼ cups (approx. 300g) coconut cream

1 tbsp light soy sauce

Juice of 1 medium lime

FRESH VEGETABLES & MUSHROOMS

1 medium carrot, shaved lengthwise into thin ribbons

1 medium-large bok choy, washed with stalks and leaves separated

200g (approx. 2 cups) mixed gourmet mushrooms (such as shiitake, enoki, and chestnut enoki)

1 medium onion, thinly sliced

AROMATICS & SPICES

6 large garlic cloves, minced (3 per person)

2cm (approx. 1 tbsp) fresh ginger root, minced

2 lemongrass stalks, bruised and cut into thirds

2 fresh chillies, sliced (adjust to taste)

1 large kaffir lime leaf, lightly torn

1½ tsp Thai red or green curry paste

¾ tsp turmeric powder

90g (½ cup) stewed tomatoes (optional)

FOR GARNISH

Fresh bean sprouts, coriander, or Thai basil

METHOD

1.Cook the Noodles and Set Aside

• Bring a pot of water to a boil, add the rice noodles, and cook according to the package instructions until just tender.

• Drain and rinse thoroughly with cold water to stop the cooking process.

• Optional: Drizzle with a little sesame oil to prevent sticking, and set aside.

2.Sear the Vegetables

• Heat a small amount of oil in your wok over medium-high heat. Stir-fry the sliced onion, carrot ribbons, and the chopped bok choy stalks for 2–3 minutes. Remove from the wok and set aside.

• In the same wok, stir-fry the gourmet mushrooms for 2 minutes until slightly softened. Remove and set aside with the vegetables.

3. Saute the Aromatics

• Lower the heat to medium and add a splash of fresh oil to the wok.

• Add the minced garlic, ginger, sliced chilli, bruised lemongrass stalks, curry paste, turmeric powder, and the torn kaffir lime leaf. Stir-fry for 1–2 minutes until highly fragrant.

• If using, stir in the stewed tomatoes.

4. Build the Coconut Curry Broth

• Pour the coconut cream, light soy sauce, spring water, and shiitake dashi powder into the wok with the aromatics.

• Bring the mixture to a gentle boil, then reduce the heat and simmer for 2–3 minutes.

• Return the cooked vegetables, mushrooms, and the raw bok choy leaves to the simmering broth. Simmer for 2 minutes.

• Gently fold in the tofu puffs (or cubed tofu) and allow it to cook in the simmering broth for 3–5 minutes so it absorbs all the wonderful flavours.

• Turn off the heat and stir in the fresh lime juice. Taste the broth and adjust the seasoning if needed with a little extra soy sauce or lime juice.

  

5. Assemble the Bowls

• If the rice noodles have clumped together while sitting, quickly pour a little boiling water over them to separate.

• Place a portion of the cooked noodles into each bowl.

• Generously ladle the hot soup over the noodles, ensuring the vegetables and tofu are evenly distributed.

• Top with fresh bean sprouts, coriander, or Thai basil.

A one-bowl meal that is simply delicious and flavourful!

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