Tofu and Noodle Coconut-Curry Soup
A rich and creamy coconut curry noodle soup with select vegetables and plenty of Asian inspired flavors.
Ingredients
4
Original recipe yields 4 servings
Directions
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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.
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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.
Nutrition Facts
Per Serving:
430 calories; 12.7 g total fat; 1 mg cholesterol; 524 mg sodium. 57.9 g carbohydrates; 24.1 g protein; Full Nutrition
