Tempeh is a great source of Vitamin K2, which plays an important role in heart health and bone health.
Steaming it first helps to reduce any bitter flavour and for this dish we serve it with a spicy peanut butter and coconut broth for a delicious and healthy meal.
- Not all brands of Thai red curry paste are vegan, so it’s worth checking the label first.
- In our opinion, it’s not totally necessary to marinate the tempeh. It’s true that marinating will subtly enhance the flavour, but often we don’t have the time to marinate and the tempeh still tastes delicious. So it’s up to you!
- If you don’t want to use tempeh, you can use extra-firm tofu instead. Simply skip the steaming and go straight to cooking the tofu in an air-fryer or oven.
- Thai red curry paste can be found in most large supermarkets. Some brands can be very salty, so we avoid adding salt to the broth. But we suggest tasting the broth before you serve and adding salt if necessary.
- You can easily make this gluten-free using tamari instead of soy sauce. Most brands of curry paste are gluten-free, but it’s always worth checking the label to be sure.
- The toppings are completely optional. We’ve suggested our favourites, but you can also go with spring onion, radish or sweetcorn.
Thai-Style Tempeh Noodle Soup
For the tempeh:
- 200 g tempeh
- 2 tsp Thai red curry paste
- 1 tsp maple syrup
- 1 tsp sesame oil
- 1 tbsp soy sauce or tamari
For the noodle soup:
- 140 g rice noodles
- coconut oil
- 1 thumb of fresh ginger, peeled + grated
- 3 garlic cloves, peeled + grated
- 1 tbsp red curry paste
- 1.5 tbsp smooth peanut butter
- 1 x 400 ml tin of reduced-fat coconut milk
- 300 ml vegetable stock
- 80 g Tenderstem broccoli
- 2 tsp maple syrup
- 1 lime
- optional toppings: carrot, fresh coriander, sesame seeds and chilli oil
- Tear the tempeh into small 2cm (0.8”) pieces, then add to a steamer and steam for 20 minutes.
- Meanwhile, combine the Thai red curry paste, maple syrup, sesame oil and soy sauce in a mixing bowl. When the tempeh has finished steaming, stir the tempeh into the red sauce.
- At this stage you can cover and leave the tempeh to marinate for 30 minutes at room temperature (see notes), or skip the marinating and cook in an air-fryer for 12 minutes at 180°C / 350°F or until crispy. Alternatively bake in an oven for 20 minutes at 180°C fan / 400°C.
- While the tempeh is in the air-fryer (or oven), add the rice noodles to a deep bowl and cover fully with hot water from a kettle. Cover and leave to soak while you prepare the broth.
- Add 2 teaspoons of coconut oil to a non-stick wok or large frying pan on a medium heat. Add the ginger and garlic, and cook for 1 minute.
- Next add the Thai red curry paste and peanut butter, and cook for another minute. Now pour in the coconut milk and vegetable stock, and stir until the paste is fully combined into the broth.
- Bring the broth to a gentle boil then drop in the broccoli and cook for 3-5 minutes or until the broccoli is tender.
- Finally, stir in the maple syrup and juice from half of the lime, then remove the broth from the heat. If necessary, season with a touch of salt (however, most brands of Thai red curry paste are quite salty so we find this usually isn’t necessary!).
- To serve, drain the noodles then add them to bowls, pour over the broth, then top with the broccoli, tempeh and lime wedges. We also like to top with sliced carrot, coriander, lime, chilli oil and sesame seeds. Enjoy.