Coconut Curry Noodle Soup Recipe

Name: Coconut Curry Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound firm tofu; 8 ounces noodles of choice, I used brown rice pad thai noodles; 1 tablespoon sesame oil; 4 ounces carrot, thinly sliced; 4 ounces snow peas; 1 medium red bell pepper, thinly sliced; 1 tablespoon sesame oil; 1/2 cup onion, small dice; 1 tablespoon garlic, minced; 1 jalapeno, seeds intact or removed, minced; 1 teaspoon ginger, minced or grated; 1 - 3 teaspoons Thai red curry paste; 1 teaspoon ground curry powder; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground coriander; 4 cups vegetable broth; 15 ounces (1 can) coconut milk, regular or reduced fat; 2 tablespoons tamari (or soy sauce); 2 tablespoons palm sugar (or white sugar)

Servings: persons

1 pound firm tofu
8 ounces noodles of choice, I used brown rice pad thai noodles
1 tablespoon sesame oil
4 ounces carrot, thinly sliced
4 ounces snow peas
1 medium red bell pepper, thinly sliced
1 tablespoon sesame oil
1/2 cup onion, small dice
1 tablespoon garlic, minced
1 jalapeno, seeds intact or removed, minced
1 teaspoon ginger, minced or grated
1 - 3 teaspoons Thai red curry paste
1 teaspoon ground curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
4 cups vegetable broth
15 ounces (1 can) coconut milk, regular or reduced fat
2 tablespoons tamari (or soy sauce)
2 tablespoons palm sugar (or white sugar)

1
Bring a salted pot of water to a boil. Blanch tofu block for 1 minute (do not discard water). Slice horizontally in half and press between two plates lined with clean dish towels or paper towels. Allow tofu to press for 15 minutes, and slice into cubes.
2
Return water to a boil, and boil noodles until al dente. Drain and toss noodles in 1 tablespoon sesame oil.
3
Return the same pot to the stove, and heat an additional tablespoon of sesame oil over medium heat. Saute the chopped onions, garlic, jalapeno, and ginger together, for several minutes until the onions are translucent. Add in the curry paste, ground curry powder, turmeric and coriander, and continue to saute to heat the paste through.
4
Whisk in the vegetable broth and coconut milk, bring to a boil. Season with tamari and palm sugar, and add in the vegetables {carrot, snow peas, and bell pepper}, and tofu, continuing to cook until vegetables are tender about 3 - 5 minutes.
5
Place noodles in a bowl, and ladle hot soup over noodles, garnishing with sliced jalapenos, scallions, minced cilantro, roasted cashews, and lime wedges, if desired.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound firm tofu, 8 ounces noodles of choice, I used brown rice pad thai noodles, 1 tablespoon sesame oil, 4 ounces carrot, thinly sliced, and more.

Yes, Coconut Curry Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curry Noodle Soup

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