Extra cosy Spicy Sweet Potato Noodle Soup with Crispy Soy and Sesame Tofu, for the nights when you’re craving a nourishing bowl of delicious, warm and comforting, yet satisfying soup. Using healthy ingredients like sweet potato and baby spinach this simple weeknight dinner is full of flavour and sure to make you feel great. Ladled over a bowl of noodles and topped with golden, crispy pieces of soy and sesame tofu, this simple soup really is the ultimate winter warmer.
Winter weather is here, bringing grey skies, freezing temperatures, chilling winds and cosy nights spent at home. This is the kind of weather I adore and the kind of weather that calls for nourishing, warm, spicy soup and that’s exactly what I’m sharing with you today my lovely.
During the busy week our little family loves nothing more than to sit down to a beautiful bowl of soup after a freezing cold day and that’s exactly how this beautiful Spicy Sweet Potato Noodle Soup recipe came about. When I mentioned soup was on the menu, Grace demanded sweet potato soup, Harry asked for noodles and Hubby and I craved a little Thai spice. So with a little creative thinking, a lonely packet of tofu sitting in the fridge and a few pantry staples, I created this simple soup. And can I say “YUM!”.
The soup itself is spicy yet creamy, tangy yet sweet, warm, full of sweet potato and baby spinach and layered with amazing textures (hello soy and sesame bites of tofu). The soup is hearty and totally satisfying all thanks to the lovely ramen noodles, sweet potato, baby spinach and crispy pieces of tofu.
NOW LET’S CHAT MORE ABOUT INGREDIENTS…
- I love using store-bought thai curry paste in the recipe, it saves so much time whilst adding just enough spice and heat! I use 2 tablespoons in this recipe, if you prefer less/more heat – adjust accordingly.
- Garlic and ginger provide the perfect fragrant base for our delicious soup.
- The fish sauce and tamari season the soup wonderfully whilst the peanut butter adds a nutty/satay kind of vibe my kids love!
- Sweet potato adds a creaminess to the soup whilst making this soup satisfying enough to fill hungry tummies.
- The coconut cream mellows the spice and heat ever so slightly whilst adding to the soups luscious creamy texture.
- And finally the lime juice brightens the entire curry with a little zingy tang.
Crispy Soy and Sesame Tofu
Now, let’s chat more about our soy and sesame tofu because it’s delicious! I know tofu can be a ‘whomp whomp’ kinda ingredient. By it’s lonesome, let’s be real – it’s bland and well, boring! But tofu’s one redeeming quality is it’s incredible ability to soak up flavour like nothing else. So, tofu stir-fried in a screaming hot pan until golden and then swirled with a little tamari (or soy sauce), sesame oil and sesame seeds turns our humble protein-packed little friend into something truly delicious. This tofu is golden, perfectly salty with just the right amount of sesame. Try it!
Let me walk you through how easy this soup is to make….
- Start by sauteing the onion, ginger and garlic for 1 minute.
- Add the thai red curry paste and fry for another minute.
- Add the stock, sweet potato, peanut butter, tamari and fish sauce and cook until the sweet potato is tender.
- Add the coconut cream, baby spinach and lime juice and simmer for 5 minutes.
- Ladle the soup over a big bowl of noodles, top with crispy pieces of tofu and serve with wedges of fresh lime for that extra tangy zing. See, simple!
For the nights you’re craving a wholesome, delicious and truly satisfying soup the entire family will love, this Spicy Sweet Potato Noodle Soup is for you. It’s super simple to make, a clever combination of humble sweet potato, tofu and pantry staples that fills your home with the most cosy aromas of warmth and spice.
MORE FAMILY-FRIENDLY DINNER RECIPES:
Pumpkin Lentil Curry with Sesame Tamari Cashews
Chicken Meatballs with Kale Pesto Spaghetti
Creamy Dijon Chicken with Bacon and Mushrooms
Spicy Soy & Sesame Chicken Noodles
Peanut Sesame Soy Noodles with Crispy Tofu
Sweet Cherry Tomato Spaghetti with Crispy Breadcrumbs
Wholemeal Spaghetti with Roast Capsicum Pesto & Crispy Chorizo
Pesto Prawn Spaghetti with Oven Roast Cherry Tomatoes
I know you’re going to love this Spicy Sweet Potato Noodle Soup with Crispy Tofu, please let me know if you make them by leaving a comment and rating the recipe. I’d love to hear from you and it helps encourage others to make the recipe too! Kayla xo
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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Spicy Sweet Potato Soup with Crispy Tofu
- Total Time: 50 minutes
- Yield: Serves 4
Ingredients
Spicy Sweet Potato Noodle Soup:
- 2 tablespoons sesame oil
- 1 onion, finely diced
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 2 heaped tablespoons store-bought Thai red curry paste (add more/less to adjust to your tastes)
- 1 Litre good-quality vegetable stock
- 1 sweet potato, diced
- 1 heaped tablespoon natural smooth peanut butter
- 2 tablespoons tamari (or soy sauce)
- 1 tablespoon fish sauce
- 1 cup (250 ml) coconut cream, can shaken well
- juice of 1 lime
- 2 cups baby spinach (or baby kale leaves)
- 400 grams ramen noodles, prepared according to packet instructions
- Fresh basil leaves, lime wedges and sesame seeds, to serve
Crispy Tofu:
- 400 grams firm tofu, cut into cubes
- vegetable oil, to fry in
- 2 tablespoons tamari (or soy sauce)
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
Instructions
To make the Spicy Sweet Potato Soup:
- Heat oil in a large pot over medium heat.
- Add onion, ginger and garlic and cook for 3-4 minutes, stirring occasionally, or until the onion is tender.
- Add curry paste and cook for 1 minute, stirring continuously.
- Add stock, 1 litre of recently boiled water, sweet potato, peanut butter, tamari and fish sauce and bring to the boil.
- Reduce heat to simmer and cook for 15 minutes or until the sweet potato is tender.
- Add coconut cream, lime juice and baby spinach and cook for 5 minutes or until spinach is wilted.
To make the Crispy Tofu:
- Heat oil in a fry pan over high heat.
- Add tofu and cook for 5-7 minutes, stirring occasionally, or until the tofu is wonderfully golden and crisp.
- Add the tamari, sesame oil and sesame seeds and cook, stirring constantly, for 1 minute or until tofu is coated in sauce and golden. Set aside.
To Serve:
- Divide ramen noodles between serving bowls.
- Ladle hot soup over noodles.
- Top with crispy tofu, basil leaves, sesame seeds and serve with wedges of lime.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Soup
- Cuisine: Asian
I make this often. I really love it.