Tofu and Noodle Coconut-Curry Soup Recipe -
  • READY IN 35 mins

Tofu and Noodle Coconut-Curry Soup

Recipe by  

"A rich and creamy coconut curry noodle soup with select vegetables and plenty of Asian inspired flavors."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
  2. Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.
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Reviews More Reviews

Apr 20, 2010

I liked this, My advice: use rice or udon noodles instead of spaghetti noodles, use coconut milk instead of coconut extract and evaporated milk (that will also make it vegan btw). I didn't have zucchini so I subbed some other veggies (like green pepper and mushrooms), and I also ended up cooking it for a little longer. I also did water and vegan chicken bouillon for the noodles. I did ginger powder because I had it, but I think fresh ginger would be great...maybe cut the amount of spices (I did 3/4).

Mar 13, 2005

instead of using spaghetti, definately use your choice of thick asian noodles and an asian-inspired kick!


5 Ratings

Mar 28, 2006

I LOVE spicy foods, but the combination of curry and other spices was overwhelming.

Dec 13, 2010

This recipe was amazing, and I don't say that lightly. However, I used only 2 tsp. each coriander and cumin, and 2 tsp. turmeric and ginger. I also cut the curry powder down a little, though not by much. The only other change I made was using 6 oz. coconut milk instead of evaporated milk and coconut extract. My family loved this, and I'll definitely be making it again. Tastes even better served with a pot of coconut rice!

Aug 28, 2012

Use less turmeric. One teaspoon max. Could be a really tasty dish, but became overrun by the turmeric.


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  • Calories
  • 430 kcal
  • 22%
  • Carbohydrates
  • 57.9 g
  • 19%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 12.7 g
  • 19%
  • Fiber
  • 11 g
  • 44%
  • Protein
  • 24.1 g
  • 48%
  • Sodium
  • 524 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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