Tofu and Noodle Coconut-Curry Soup

Tofu and Noodle Coconut-Curry Soup
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    35 mins
  • SERVING
    4 People
  • VIEWS
    19

Embark on a culinary journey with this Tofu and Noodle Coconut-Curry Soup, a symphony of Asian-inspired flavors dancing in a creamy coconut embrace. Tender tofu and wholesome noodles mingle with vibrant vegetables, creating a comforting and aromatic experience that will transport your taste buds.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    58 g
  • Cholesterol
    1 mg
  • Fiber
    11 g
  • Protein
    24 g
  • Saturated Fat
    1 g
  • Sodium
    524 mg
  • Sugar
    11 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a skillet, heat the olive oil over medium heat. Sauté the onion and garlic until softened (approximately 5 minutes).

02

Step

Add water, carrots, and zucchini to the skillet. Season with coriander, cumin, turmeric, ginger, and curry powder. Stir well to combine.

03

Step

Incorporate the cubed tofu into the vegetable mixture. Continue cooking for about 10 minutes, or until the vegetables are tender and the tofu is heated through.

04

Step

In a large pot, bring the vegetable broth to a boil. Add the whole wheat spaghetti and cook for approximately 3 minutes.

05

Step

Gently transfer the tofu and vegetable mixture from the skillet to the pot with the broth and noodles.

06

Step

Stir in the nonfat evaporated milk and coconut extract. Season with salt and pepper to your liking.

07

Step

Continue cooking until the noodles are tender and have absorbed the flavorful broth (about 5-7 minutes).

For an extra layer of flavor, consider adding a squeeze of lime juice or a dash of red pepper flakes before serving.
Feel free to substitute the whole wheat spaghetti with other noodles like rice noodles or ramen.
If you prefer a richer coconut flavor, use full-fat coconut milk instead of evaporated milk and coconut extract.
Garnish with fresh cilantro or chopped green onions for a vibrant and aromatic touch.

Albina Grady

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.5/ 5 ( 6 Ratings)
Total Reviews: (5)
  • Dixie Funk

    My family loved this soup! It's a great way to get them to eat more tofu and vegetables.

  • Lenna Boyerschinner

    This soup is so flavorful and comforting! I loved the combination of spices and the creamy coconut milk.

  • Elna Fay

    Easy to make and packed with flavor. I will definitely be making this again!

  • Susana Swift

    I didn't have coconut extract, so I used a little coconut cream instead. It worked perfectly!

  • Douglas Marquardt

    I added some red bell pepper and it was delicious!

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