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a bowl of Broccoli Soup with Coconut, Coriander and Noodles

Broccoli Soup with Coconut, Coriander & Noodles

Course Savoury
Keyword broccoli soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Izy


For the soup:

  • 1 tbsp vegetable oil
  • 1 large white onion , roughly diced
  • 1 tbsp finely grated ginger
  • 500 g (1 lb) broccoli
  • 1 (400ml / 14 ounce) can coconut milk
  • 250 ml (1 cup) water
  • 260 g (2 cups) frozen peas
  • 30 g coriander (cilantro), leaves and stalks, roughly chopped
  • 2 tbsp dark miso (or soy sauce)

For the tofu:

  • 225 g (8 ounces) firm tofu (I like smoked tofu here)
  • 1 tbsp vegetable oil
  • 1 tbsp soy sauce

To serve:

  • 300 g dried udon noodles
  • a handful of storebought crispy fried onions (or see recipe below for homemade crispy onions)
  • 1 lime , quartered, to serve


  • Heat the vegetable oil in a large pot over a medium heat. Add the onion and cook for 5-7 minutes, stirring often until softened and starting to brown.
  • Add the ginger to the pot and cook for 2 minutes, stirring often.
  • Finely chop the broccoli and add to the pot along with the coconut milk and water. Bring to a simmer, turn the heat down to low and cover the pot with a lid. Let the broccoli cook for 5-6 minutes until completely soft.
  • Add the peas to the pan and stir through until defrosted.
  • Remove from the heat and add the coriander and miso. Blend the soup until smooth - either using a hand blender straight in the pot, or by pouring the contents of the pot into a free standing blender. If needed, thin with a little more water and season with salt to taste (the miso added enough salt for my taste)

For the tofu:

  • Drain the water from tofu packet and wrap the tofu in a couple of layers of paper towel. Set on a cutting board with another board on top. Place something heavy on top (I usually use a stack of cookbooks!). Leave to drain for 5 minutes.
  • Meanwhile preheat the oven to 180°C (160°C fan / 350°F). Cut the tofu into ~1 cm chunks. Toss onto a baking tray with the vegetable oil and soy sauce to coat.
  • Bake for 15 minutes until crisp around the edges.

To serve:

  • Cook the noodles according to the package, then drain, rinse with cold water and set aside in a bowl of cold water until needed.
  • Ladle the warm soup into 4 bowls. Divide the noodles between the bowls and top with the crispy onions and tofu. Serve with a lime wedge for squeezing over.


  • If your blender isn't that powerful I'd advise that you peel your broccoli stalk and cut off the very base of it. Otherwise you may end up with stringy bits of broccoli in your soup!
  • If you have Thai green curry paste sitting in your fridge/freezer, feel free to throw a tablespoon or two of that into the pot as you cook the ginger at the start. It'll add a good punch of flavour!
  • You can also serve this without the noodles/tofu if you want a lighter meal. It's nice to sprinkle a few defrosted peas on top of the soup for added texture if you do this.