Tofu And Noodle Coconut Curry Soup Recipes

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TOFU AND NOODLE COCONUT-CURRY SOUP



Tofu and Noodle Coconut-Curry Soup image

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

Provided by FLAMINGOFLUFF

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 17

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
¼ cup water
2 carrots, chopped
½ zucchini, chopped
1 ½ tablespoons ground coriander
1 ½ tablespoons ground cumin
2 ½ teaspoons ground turmeric
2 ½ teaspoons ground ginger
1 tablespoon curry powder
1 (16 ounce) package extra-firm tofu, drained and cubed
1 quart vegetable broth
½ (16 ounce) package uncooked whole wheat spaghetti
1 (5 ounce) can nonfat evaporated milk
2 tablespoons coconut extract
salt and pepper to taste

Steps:

  • 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 Facts : Calories 430.4 calories, Carbohydrate 57.9 g, Cholesterol 1.4 mg, Fat 12.7 g, Fiber 11 g, Protein 24.1 g, SaturatedFat 1.4 g, Sodium 524.3 mg, Sugar 10.5 g

CURRY NOODLE SOUP RECIPE BY TASTY



Curry Noodle Soup Recipe by Tasty image

Here's what you need: refined coconut oil, garlic, ginger, red curry paste, coconut milk, vegetable broth, agave, rice noodle, tofu, broccoli floret, red bell pepper, lime juice, salt, fresh cilantro

Provided by Rachel Gaewski

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons refined coconut oil
3 cloves garlic, minced
1 tablespoon ginger, minced
2 ½ tablespoons red curry paste
15 oz coconut milk, 1 can
3 cups vegetable broth
1 tablespoon agave
8 oz rice noodle
7 oz tofu, cubed
2 cups broccoli floret
1 red bell pepper, thinly sliced
1 tablespoon lime juice
salt, to taste
fresh cilantro, to serve

Steps:

  • In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
  • Add the red curry paste and cook another 2-3 minutes.
  • Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
  • Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
  • Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
  • Stir in the lime juice and add salt to taste.
  • Garnish with cilantro and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 782 calories, Carbohydrate 66 grams, Fat 52 grams, Fiber 3 grams, Protein 8 grams, Sugar 12 grams

COCONUT-CURRY NOODLE SOUP



Coconut-Curry Noodle Soup image

Inspired by Malaysian laksa, a traditional dish of noodles in hot spicy broth, this easy-to-prepare soup gets its complex flavor foundation from store-bought curry paste. It can be topped with cooked chicken (such as the Chicken with Basil and Lime), seafood, or tofu. Try other traditional garnishes, such as scallions, cilantro, chiles, peanuts, or hard-cooked eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 8

10 ounces Chinese wheat noodles (mein), or rice noodles
1 tablespoon safflower or peanut oil
1/4 cup plus 1 tablespoon Thai yellow curry paste (from one 4-ounce jar or can)
4 cups chicken stock
1 can (14 ounces) unsweetened coconut milk
1 lemon
Fresh basil, for garnish
1/2 English cucumber, thinly sliced, for garnish

Steps:

  • Boil noodles according to package directions. Drain, and rinse under cold water. Toss with 1 teaspoon oil.
  • Heat remaining 2 teaspoons oil in a medium saucepan over medium heat. Cook curry paste, stirring, until fragrant, 1 to 2 minutes. Whisk in stock. Raise heat, and bring to a boil. Whisk in coconut milk. Cook until just simmering (do not boil).
  • Cut lemon in half, and squeeze 1 half into saucepan. Cut remaining half into 4 wedges. Divide noodles and soup among 4 bowls. Garnish with basil, cucumber, and lemon wedges.

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Top Asked Questions

How to cook tofu noodles for Soup?
Directions. 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.
How long does it take to cook coconut curry noodle soup?
This coconut curry noodle soup is an incredibly delicious, restaurant-quality meal that takes only 15 minutes from start to finish. Make this soup at home! In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.
How to cook Thai curry noodles?
Add the red curry paste and cook another 2-3 minutes. Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil. Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
How to cook tofu with coconut oil?
Place the tofu in the hot oil and pan-fry for 3-5 minutes, until tofu is brown on all sides. Remove from heat and set aside. Heat the remaining 1 tablespoon of coconut oil in a large soup pot over medium-high heat. Add the onions and garlic and saute for 3-5 minutes, until the onions are translucent and fragrant.

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