Dinner

Tofu and Edamame Coconut Broth with Rice Noodles

Name: Tofu and Edamame Coconut Broth with Rice Noodles
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 150 g Firm tofu, in cubes; 80 g Edamame beans, shelled; 120 g Reduced-fat coconut milk, tinned; 200 ml Vegetable stock; A thumb, sliced Fresh ginger; 2 cloves, about 6 g Garlic; One, sliced Fresh red chilli; 1 tbsp (15 g) Tamari; 80 g Sugar snap peas; 100 g Cooked rice noodles; One lime Lime juice; A handful Fresh coriander

A ginger, garlic and chilli broth with reduced-fat coconut milk, tofu, edamame and sugar snaps over rice noodles, lime and coriander at the end. No gluten. 537 kcal.

Calories: 537kcal
Protein: 37g
Fat: 24g
Carbs: 45g

Per serving, makes 1. 20 minutes of work. Published 8 September 2026.

Allergens

Soya
Celery

Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Tofu and Edamame Coconut Broth with Rice Noodles, plated and ready to serve. — The finished recipe. Tofu and Edamame Coconut Broth with Rice Noodles

Ingredients 1 to 6 for tofu and edamame coconut broth with rice noodles arranged separately on a dark worktop. — Ingredients 1 to 6. 150 g Firm tofu, in cubes (Weighed after pressing. Silken tofu is about half the calories and protein.). 80 g Edamame beans, shelled (Shelled weight. In the pod, about half of what you weigh is pod.). 120 g Reduced-fat coconut milk, tinned. 200 ml Vegetable stock (Made up from a cube or a pot.). A thumb, sliced Fresh ginger. 2 cloves, about 6 g Garlic

Ingredients 7 to 12 for tofu and edamame coconut broth with rice noodles arranged separately on a dark worktop. — Ingredients 7 to 12. One, sliced Fresh red chilli. 1 tbsp (15 g) Tamari. 80 g Sugar snap peas. 100 g Cooked rice noodles (Cooked weight, after soaking.). One lime Lime juice. A handful Fresh coriander

Tofu and Edamame Coconut Broth with Rice Noodles, preparation step 1: Simmer the stock with the ginger, garlic and half the chilli for five minutes. — Step 1. Simmer the stock with the ginger, garlic and half the chilli for five minutes.

Tofu and Edamame Coconut Broth with Rice Noodles, preparation step 2: Add the coconut milk and tamari and bring back to a gentle simmer. Add the tofu and edamame and cook for four minutes. — Step 2. Add the coconut milk and tamari and bring back to a gentle simmer. Add the tofu and edamame and cook for four minutes.

Tofu and Edamame Coconut Broth with Rice Noodles, preparation step 3: Add the sugar snaps for two minutes so they stay crunchy. — Step 3. Add the sugar snaps for two minutes so they stay crunchy.

The finished tofu and edamame coconut broth with rice noodles. — Step 4. Noodles in the bowl, broth over, lime squeezed in, coriander and the rest of the chilli on top.

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Ingredients

Firm tofu, in cubes150 g
Weighed after pressing. Silken tofu is about half the calories and protein.
Edamame beans, shelled80 g
Shelled weight. In the pod, about half of what you weigh is pod.
Reduced-fat coconut milk, tinned120 g
Vegetable stock200 ml
Made up from a cube or a pot.
Fresh gingerA thumb, sliced
Garlic2 cloves, about 6 g
Fresh red chilliOne, sliced
Tamari1 tbsp (15 g)
Sugar snap peas80 g
Cooked rice noodles100 g
Cooked weight, after soaking.
Lime juiceOne lime
Fresh corianderA handful

Method

Simmer the stock with the ginger, garlic and half the chilli for five minutes.
Add the coconut milk and tamari and bring back to a gentle simmer. Add the tofu and edamame and cook for four minutes.
Add the sugar snaps for two minutes so they stay crunchy.
Noodles in the bowl, broth over, lime squeezed in, coriander and the rest of the chilli on top.

Worth knowing

Without a shop-bought curry paste the broth is built from ginger, garlic and chilli, and it keeps the dish clear of the shrimp that most Thai pastes contain.
Tofu here is simmered, not fried, so there is no oil in the dish beyond what is in the coconut milk. Frying the cubes first adds crust and about 45 kcal for a teaspoon of oil.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.