Tofu and Noodle Coconut-Curry Soup

5 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m

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

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Adjust Servings

Original recipe yields 4 servings



  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 (5)

Rate This Recipe


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).



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.

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Amount Per Serving (4 total)

  • Calories
  • 430 cal
  • 22%
  • Fat
  • 12.7 g
  • 19%
  • Carbs
  • 57.9 g
  • 19%
  • Protein
  • 24.1 g
  • 48%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 621 mg
  • 25%

Based on a 2,000 calorie diet



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Pumpkin and Tofu Miso Soup


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Curry Pumpkin Soup