Tofu And Noodle Coconut Curry Soup Recipes

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COCONUT CURRY TOFU



Coconut Curry Tofu image

My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry, and ginger tofu dish! I serve it over rice.

Provided by KATHYCOLLINS

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 14

2 bunches green onions
1 (14 ounce) can light coconut milk
¼ cup soy sauce, divided
½ teaspoon brown sugar
1 ½ teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
¼ cup chopped fresh basil
4 cups chopped bok choy
salt to taste

Steps:

  • Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
  • In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
  • Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

Nutrition Facts : Calories 231.9 calories, Carbohydrate 16.9 g, Fat 13.2 g, Fiber 5.3 g, Protein 16.5 g, SaturatedFat 4.6 g, Sodium 679.5 mg, Sugar 5.1 g

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

SPICY TOFU AND COCONUT CURRY SOUP



Spicy Tofu and Coconut Curry Soup image

Make and share this Spicy Tofu and Coconut Curry Soup recipe from Food.com.

Provided by rerick

Categories     Clear Soup

Time 20m

Yield 5 serving(s)

Number Of Ingredients 15

2 tablespoons oil
3 garlic cloves, chopped
1/4 cup red curry paste (e.g., World Foods thai red curry paste)
1 tablespoon brown sugar
1 (13 1/2 ounce) can coconut milk
2 1/2 cups vegan broth (e.g. Better Than Bullion chicken substitute)
1/4 cup fresh lime juice
1 cup mushroom
1/2 red onion, chopped
1/4 cup thinly sliced fresh ginger
2 tablespoons Braggs liquid aminos
2 cups thinly sliced carrots
1 (14 ounce) package water packed soft tofu, cubed
3/4 cup fresh cilantro
1/2 large jalapeno, diced

Steps:

  • In stock pot.
  • Saute garlic and onion.
  • When onion is tender add: mushrooms, carrots, jalapeno.
  • Saute further until mushrooms were soft.
  • Add remaining ingredients except cilantro.
  • Cook until carrots were softened.
  • Add cilantro.

Nutrition Facts : Calories 435.6, Fat 21.8, SaturatedFat 13.6, Cholesterol 0.2, Sodium 380.4, Carbohydrate 56.1, Fiber 2.4, Sugar 48.2, Protein 7.8

FIERY TOFU AND COCONUT CURRY SOUP



Fiery Tofu and Coconut Curry Soup image

From Cooking Light, this soup is inspired by similar soups from Thailand and Malaysia and balances fiery flavor with sweet and sour back notes. The crisp-tender vegetables offer a pleasant texture contrast to the custardlike tofu. Serve with a side of rice noodles drizzled with dark sesame oil and a cooling mango salad.

Provided by Epi Curious

Categories     Clear Soup

Time 1h25m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

2 tablespoons canola oil
2 tablespoons garlic, minced
1/4 cup red curry paste
1 tablespoon dark brown sugar
2 (13 1/2 ounce) cans light coconut milk
2 1/2 cups vegetable broth (organic)
1/4 cup lime juice, fresh
1/4 cup ginger, thinly sliced & peeled
2 tablespoons low sodium soy sauce
2 cups carrots, thinly sliced (about 4)
1 1/2 cups green beans (8 ounces)
14 ounces soft tofu, water packed, drained and cut into 1-inch cubes
3/4 cup cilantro leaf (fresh)

Steps:

  • Heat oil in a large saucepan over medium-high heat. Add garlic to pan; saute 30 seconds or until lightly browned. add curry paste; saute 1 minute, stirring constantly. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, ginger and soy sauce. Reduce heat to low; cover and simmer 1 hour. Add carrot; cook for 6 minutes. Add beans and cook 4 minutes or until vegetables are crisp-tender. Add tofu to pan and cook 2 minutes. Garnish with cilantro leaves.

Nutrition Facts : Calories 136.7, Fat 7.5, SaturatedFat 0.8, Sodium 235.9, Carbohydrate 13.8, Fiber 2.8, Sugar 5.2, Protein 6.1

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