Tofu and Noodle Coconut-Curry Soup

5
FLAMINGOFLUFF 1

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

Ingredients

35 m {{adjustedServings}} servings 430 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 12.7 g
  • 19%
  • Carbs:
  • 57.9g
  • 19%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
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Reviews

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  1. 5 Ratings

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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 hav...

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

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