Baked Tofu Coconut Noodle Soup

This soup has a few different steps, but all are quite easy and worth the extra effort. Use fresh ginger root of you can’t find galangal. Also, I made this recipe with the Vita-Mix in mind. If you don’t have one, please let me know how the stock turns out using a standard blender.

Soup Stock Ingredients:

• 1 yellow or white onion
• 2 cloves garlic
• 4 cups water (to start…you can add more as the stock cooks)
• 2 TB soy sauce
• 3-4 chunks of galangal root (pieces the size of your thumb)
• 5-6 thai chilies
• 1 small can of coconut milk

To start the broth, cut the onion into a few pieces and put it in the Vita-Mix with the garlic and some water. Puree this into a smooth consistency for a few seconds until it looks like a milky broth. Pour it into a stock pot to start the stock.

Add the rest of the 4 cups of water, the chilies, soy sauce, galangal root, and simmer for 30 minutes before adding the coconut milk.

While the stock is cooking, bake your tofu that has already been frozen, thawed, pressed, and marinated. I made a Ginger Baked Tofu from an earlier recipe.

When the tofu is done, remove it from the oven. Bring some water to a boil to cook some rice noodles. The noodles I used had me boil them for a few minutes and then drain and rinse in cool water.

When all of the components are done, pick out the large pieces of galangal from the broth. Then add some fresh spinach to wilt it. Put some noodles in a bowl, arrange some pieces of tofu, ladle on some broth, and add more soy sauce and sriracha to taste. Enjoy.