Tofu and Noodle Coconut-Curry Soup Recipe

Name: Tofu and Noodle Coconut-Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; 1/4 cup water; 2 carrots, chopped; 1/2 zucchini, chopped; 1 1/2 tablespoons ground coriander; 1 1/2 tablespoons ground cumin; 2 1/2 teaspoons ground turmeric; 2 1/2 teaspoons ground ginger; 1 tablespoon curry powder; 1 (16 ounce) package extra-firm tofu, drained and cubed; 1 quart vegetable broth; 1/2 (16 ounce) package uncooked whole wheat spaghetti; 1 (5 ounce) can nonfat evaporated milk; 2 tablespoons coconut extract; salt and pepper to taste

Servings: persons

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/4 cup water
2 carrots, chopped
1/2 zucchini, chopped
1 1/2 tablespoons ground coriander
1 1/2 tablespoons ground cumin
2 1/2 teaspoons ground turmeric
2 1/2 teaspoons ground ginger
1 tablespoon curry powder
1 (16 ounce) package extra-firm tofu, drained and cubed
1 quart vegetable broth
1/2 (16 ounce) package uncooked whole wheat spaghetti
1 (5 ounce) can nonfat evaporated milk
2 tablespoons coconut extract
salt and pepper to taste

1
Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender.
2
Stir in water, carrots, and zucchini.
3
Season with coriander, cumin, turmeric, ginger, and curry powder.
4
Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
5
Bring the broth to boil in a large pot, and cook the noodles about 3 minutes.
6
Stir tofu and vegetables into the pot.
7
Mix in evaporated milk and coconut extract.
8
Season with salt and pepper.
9
Continue cooking until noodles are soft.

118

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 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion, finely chopped, 2 cloves garlic, minced, 1/4 cup water, and more.

Yes, Tofu and Noodle Coconut-Curry 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.

Tofu and Noodle Coconut-Curry Soup

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