Tofu and Noodle Coconut-Curry Soup

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

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 430 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.