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Tofu and Noodle Coconut-Curry Soup
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy coconut curry noodle soup with fresh vegetables and bold Asian flavors.
Ingredients:
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 0.25 cup water
  • 2 carrots, chopped
  • 0.5 zucchini, chopped
  • 1.5 tablespoons ground coriander
  • 1.5 tablespoons ground cumin
  • 2.5 teaspoons ground turmeric
  • 2.5 teaspoons ground ginger
  • 1 tablespoon curry powder
  • 1 (16 ounce) package extra-firm tofu, drained and cubed
  • 1 quart vegetable broth
  • 0.5 (16 ounce) package uncooked whole wheat spaghetti
  • 1 (5 ounce) can nonfat evaporated milk
  • 2 tablespoons coconut extract
  • salt and pepper to taste
Instructions:
  • In a skillet over medium heat, sizzle the onion and garlic in oil until soft. Add water, carrots, zucchini, coriander, cumin, turmeric, ginger, and curry powder. Toss in tofu and cook for 10 minutes until veggies are tender and tofu is warm.
  • 1. In a large pot, bring the broth to a boil. Add the noodles and cook for about 3 minutes. 2. Stir in the tofu and vegetables. 3. Mix in the evaporated milk and coconut extract. 4. Season with salt and pepper. 5. Continue cooking until the noodles are soft.

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