I made this soup twice and can tell it will be a staple throughout the winter. It makes me 4 Servings so I make it on a monday and eat it for lunch the next 3 days. Yep, I love it that much. There is not really a recipe to give you. I just Put the can of coconut milk ( I normally use light but all they had was full fat) and box of broth in a big pot until it boils. Then I add maybe 10 shakes of fish sauce, the juice of one lime, crushed red pepper, salt, regular black pepper, a couple cloves of chopped garlic and a squeeze of cilantro. It's all to taste. If you like more or less of something do it!
I usually test the "broth" at this point to make sure its not missing anything. Next time I am going to use 1 and 1/2 boxes of broth to make it more soupy.
Then I put in the bag of frozen broccoli, return to a boil, then add the pasta. I like buckwheat udon or soba but again my little grocery store only had this. After the pasta is almost done I add the tofu. Here is a secret.
FREEZE YOUR TOFU.
It gives it an amazing texture. I just cut the plastic film off and defrost it in the microwave. Then I cut it into little cubes and add it to the soup. I let that cook a little while to heat the tofu up and then portion the soup into glass containers and eat! Well, ok I also at a bit of sriracha. I add it to everything.
It is so good! Creamy, limey, healthy (?!) and perfect on a cold winter day. If you try it please let me know!