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Corn, tofu, spinach and egg noodle soup

Serves: 4
Prep: 10
Cook: 20


    • 2 cups (500ml) So Good™ Unsweetened Coconut and Almond milk
    • 2 cups (500ml) vegetable stock
    • 2 cups (500ml) coconut milk (canned variety)
    • 2 kaffir lime leaves
    • 1 stalk lemongrass
    • 6-8 peppercorns
    • 1 tbs olive oil
    • 2 spring onions, finely sliced
    • 1 tbs fresh ginger, grated
    • 1 carrot, peeled, diced
    • 300g can baby corn, drained, thinly sliced
    • 2 cups baby spinach
    • 1 lime, juiced
    • 300g soft tofu, cut into cubes
    • 1-2 hardboiled eggs, peeled, sliced
    • 200g egg noodles
    • 2 tsp sweet chilli sauce, optional
    • 1/4 cup alfalfa sprouts


    1. Pour the So Good™ milk, coconut milk and vegetable stock into a saucepan. Add the kaffir lime leaf, lemon grass and peppercorns. Heat on a medium heat and bring to a simmer - do not boil rapidly.
    2. In another saucepan, heat the oil over a medium heat. Fry the onion and garlic for about 2-3 minutes until tender. Add carrot and cook for 5 minutes. Then add corn and tofu. Remove the kaffir lime leaf and lemongrass from the liquids before adding to the vegetables. Simmer for 5 minutes, but do not boil. Add spinach and lime juice and season to taste.
    3. Meanwhile, prepare the noodles. Heat a pan of water and bring to the boil before dropping in the noodles. Boil until tender or as per packet instructions. Drain, set aside.
    4. Divide the noodles between 4 bowls, followed by the soup. Top with the slices of hardboiled egg, a spoonful of sweet chilli sauce and a few sprouts.


    • Can also be assembled in a jar, ready to take to work or school.
    • Any of the nut milks are suitable for this.

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