Home
Recipes
Soups, Stews and Chili
Soup
Curry Soup
Tofu and Noodle Coconut-Curry Soup

Tofu and Noodle Coconut-Curry Soup

Name: Tofu and Noodle Coconut-Curry Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; ¼ cup water; 2 carrots, chopped; ½ zucchini, chopped; 1 ½ tablespoons ground coriander; 1 ½ tablespoons ground cumin; 2 ½ teaspoons ground turmeric; 2 ½ teaspoons ground ginger; 1 tablespoon curry powder; 1 (16 ounce) package extra-firm tofu, drained and cubed; 1 quart vegetable broth; ½ (16 ounce) package uncooked whole wheat spaghetti; 1 (5 ounce) can nonfat evaporated milk; 2 tablespoons coconut extract; salt and pepper to taste

Rating: 3.5 stars

6 Ratings
6 Reviews
1 Photo

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

By FLAMINGOFLUFF

Gallery

Recipe Summary

prep:

15 mins

cook:

20 mins

total:

35 mins

Servings:

Nutrition Info

Directions

Step 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.

Advertisement
Step 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.

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

Reviews (6)

Most helpful positive review

barnes_mk

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). Read More

Helpful

(11)

Most helpful critical review

Mariah

03/29/2006

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

Helpful

(10)

6 Ratings

5 star values: 1
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

barnes_mk

04/20/2010

Helpful

(11)

FLAMINGOFLUFF

03/13/2005

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

Helpful

(11)

barnes_mk

04/20/2010

Helpful

(11)

Mariah

03/28/2006

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

Helpful

(10)

blackkat

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! Read More

Helpful

(7)

aliciaf

08/28/2012

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

Karrie Ann

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!! Read More

Back to Tofu and Noodle Coconut-Curry Soup

All Reviews for Tofu and Noodle Coconut-Curry Soup

- of Reviews

Nutritional Information

Tofu and Noodle Coconut-Curry Soup

Servings Per Recipe: 4
Calories: 430

% Daily Value *

total fat: 19 %

saturated fat:

cholesterol:

sodium: 21 %

potassium: 16 %

carbohydrates: 19 %

fiber: 44 %

sugar:

protein: 48 %

exchange other carbs:

vitamin a iu:

niacin equivalents:

vitamin b6:

vitamin c:

folate:

calcium:

iron:

magnesium:

thiamin:

*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.

Reviews for: Photos of Tofu and Noodle Coconut-Curry Soup

1 of 6

All Reviews

barnes_mk

04/20/2010

Helpful

(11)

FLAMINGOFLUFF

03/13/2005

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

Helpful

(11)

barnes_mk

04/20/2010

Helpful

(11)

Mariah

03/28/2006

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

Helpful

(10)

blackkat

12/13/2010

Helpful

(7)

aliciaf

08/28/2012

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

Karrie Ann

07/15/2017

1 of 1 Tofu and Noodle Coconut-Curry Soup

Karrie Ann

Add Photo

Tofu and Noodle Coconut-Curry Soup

Rate this recipe Your rating Couldn't eat it Didn't like it It was OK Liked it Loved it

Thanks for adding your feedback.

Congrats! You saved Tofu and Noodle Coconut-Curry Soup to your Favorites

Tofu and Noodle Coconut-Curry Soup

Account

More

Account

More

Tofu and Noodle Coconut-Curry Soup

Ingredients

Directions

Nutrition Facts

Reviews (6)

Most helpful positive review

Most helpful critical review

All Reviews for Tofu and Noodle Coconut-Curry Soup