Tofu And Noodle Coconut Curry Soup Food
TOFU AND NOODLE COCONUT-CURRY SOUP
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
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
FIERY TOFU AND COCONUT CURRY SOUP
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
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
SPICY TOFU AND COCONUT CURRY SOUP
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
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
THAI RED CURRY TOFU SOUP
This is a Thai-inspired soup with tofu, mushrooms, coconut milk, and rice noodles. After cooking soup and noodles, do not combine them in one pot since the noodles will absorb all of the broth. If you don't have fresh galangal, use 3 pieces of dried galangal instead.
Provided by rayfab
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Bring coconut milk, broth, galangal, lemon grass, and kaffir leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
- Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 43.7 g, Fat 25.7 g, Fiber 3.2 g, Protein 12.7 g, SaturatedFat 19.2 g, Sodium 268.9 mg, Sugar 10.7 g
CURRY NOODLE SOUP RECIPE BY TASTY
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
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
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