Tofu and Noodle Coconut-Curry Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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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Reviewed: Dec. 10, 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!
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Brooklyn, New York, USA

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Reviewed: Apr. 19, 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).
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Reviewed: Mar. 26, 2006
I LOVE spicy foods, but the combination of curry and other spices was overwhelming.
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Reviewed: Mar. 13, 2005
instead of using spaghetti, definately use your choice of thick asian noodles and an asian-inspired kick!
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Cooking Level: Expert

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