Tofu and Noodle Coconut-Curry Soup

5
FLAMINGOFLUFF 1

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

35 m servings 430 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 12.7 g
  • 19%
  • Carbs:
  • 57.9g
  • 19%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

5

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 hav...

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

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

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...

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