“A rich and creamy coconut curry noodle soup with select vegetables and plenty of Asian inspired flavors.” - by FLAMINGOFLUFF
Ingredients
Adjust Servings
Original recipe yields 4 servings
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.
- 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
Amount Per Serving (4 total)
- Calories
- 430 cal
- 22%
- Fat
- 12.7 g
- 19%
- Carbs
- 57.9 g
- 19%
Based on a 2,000 calorie diet
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Reviews (5)
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"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 zucc..." See morehini 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)."
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