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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings 2 to 3 people

Equipment

  • A wok or large frypan
  • 2 large soup bowls

Ingredients
  

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

Instructions
 

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!