Tofu and Noodle Coconut-Curry Soup

6 Ratings
  • 4 star values: 3
  • 1 star values: 1
  • 3 star values: 1
  • 5 star values: 1
Read Reviews

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

By FLAMINGOFLUFF
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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

Popular in Curry Soup

Reviews (6)

Read All Reviews

Most helpful positive review

FLAMINGOFLUFF
Rating: 5 stars
03/13/2005
instead of using spaghetti definately use your choice of thick asian noodles and an asian-inspired kick!
Helpful
(11)

Most helpful critical review

Mariah
Rating: 1 stars
03/28/2006
I LOVE spicy foods but the combination of curry and other spices was overwhelming.
Helpful
(10)
6 Ratings
  • 4 star values: 3
  • 1 star values: 1
  • 3 star values: 1
  • 5 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
FLAMINGOFLUFF
Rating: 5 stars
03/13/2005
instead of using spaghetti definately use your choice of thick asian noodles and an asian-inspired kick!
Helpful
(11)
barnes_mk
Rating: 4 stars
04/20/2010
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).
Helpful
(11)
Mariah
Rating: 1 stars
03/28/2006
I LOVE spicy foods but the combination of curry and other spices was overwhelming.
Helpful
(10)
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blackkat
Rating: 4 stars
12/13/2010
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!
Helpful
(7)
aliciaf
Rating: 3 stars
08/28/2012
Use less turmeric. One teaspoon max. Could be a really tasty dish but became overrun by the turmeric.
Karrie Ann
Rating: 4 stars
07/15/2017
So fast and easy and yummy. I used thin slices of chicken and substituted coconut milk for evaporated milk and coconut extract only Based on what I had on hand. I added a little extra (tbsp) of coconut oil. And omg yummy!!
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