Best 4 Tofu And Noodle Coconut Curry Soup Recipes

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**Indulge in a Culinary Journey with Tofu and Noodle Coconut Curry Soup: A Symphony of Flavors**

Embark on an exotic culinary adventure with our tantalizing Tofu and Noodle Coconut Curry Soup, a harmonious blend of vibrant flavors and textures. Savor the delicate tofu, soft and velvety, absorbing the rich and creamy coconut broth infused with aromatic spices. The medley of vegetables adds a delightful crunch and sweetness, perfectly complementing the chewy rice noodles. This symphony of flavors, enhanced by the subtle heat of chili and the tangy zest of lime, guarantees a captivating dining experience. We present three delectable variations to satisfy every palate: a classic Tofu and Noodle Curry Soup, a vibrant Red Curry Soup with a fiery kick, and an indulgent Creamy Coconut Curry Soup with a touch of peanut butter for a nutty twist. With each variation, you'll embark on a unique culinary journey that will leave you craving more.

Here are our top 4 tried and tested recipes!

KHAO SOI ( THAI COCONUT NOODLE SOUP)



Khao Soi ( Thai Coconut Noodle Soup) image

A flavorful and very addicting Northern Style Thai Coconut Curry Noodle Soup, called Khao Soi. Easy and fast, and so yummy.

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Main

Time 30m

Number Of Ingredients 18

4 ounces dry rice noodles
1 tablespoon coconut, peanut or olive oil
1 large shallot finely diced ( or sub half an onion)
2 tablespoons chopped lemongrass
2 garlic cloves, rough chopped
2 tablespoons Thai Red Curry Paste (store-bought, I like this brand), more for spicier
1/2 teaspoon turmeric - optional
pinch cardamom- optional
14-ounce can coconut milk
1 cup chicken broth (or use water and one chicken bouillon cube)
4-6 kefir lime leaves (optional, but delicious!)
1 thinly sliced red bell pepper (optional- sub other veggies)
2 tablespoons fish sauce- or vegan fish sauce
2 tablespoons soy sauce ( perhaps reduce if using vegan fish sauce, or use to taste)
2 tablespoons brown sugar, palm sugar or an alternative substitute
1 tablespoon chili garlic sauce (Sambal Olek)
8-12 ounces protein: raw, peeled prawns, or crispy tofu, or raw, thinly sliced chicken- or leftover baked chicken or rotisserie chicken)
1 lime

Steps:

  • Start a pot of boiling water, to cook the rice noodles and make sure to follow your package directions, as rice noodles can differ. Drain and rinse with water to help prevent them from sticking together. A little oil to coat, will help here, or if you time it right, you can add it directly to the soup.
  • While water is boiling, prep the shallot, garlic, lemongrass, red bell pepper, then get all other ingredients ready by the stove.
  • In a medium pot, heat oil over medium heat. Add shallot and lemongrass. Saute until fragrant and golden, about 3 minutes. Add garlic, saute 1-2 minutes. Add red curry paste, turmeric, and a pinch of cardamom. Saute for 1-2 minutes.
  • Add the coconut milk , chicken broth and kefir lime leaves and bring to a simmer, stirring. Once gently simmering add the bell pepper, fish sauce, sugar, soy sauce and chili garlic paste.
  • Add the prawns (or chicken or crispy tofu) and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime/salt/ red curry paste if necessary.
  • Drain the noodles. If serving all of the soup immediately, toss the noodles right into the pot and then serve. Alternatively, divide noodles into the bowls and ladle the flavorful soup over top- a bit easier to handle.
  • Garnish with fresh basil, pickled mustard greens, crispy noodles, bean sprouts, thinly sliced red onion, lime wedge, or chopped scallions.

Nutrition Facts : ServingSize 4 bowls, Calories 348 calories, Sugar 10.3 g, Sodium 1345 mg, Fat 16.4 g, SaturatedFat 13.7 g, TransFat 0 g, Carbohydrate 39.4 g, Fiber 1.9 g, Protein 12.5 g, Cholesterol 71.4 mg

15-MINUTE COCONUT CURRY NOODLE SOUP



15-Minute Coconut Curry Noodle Soup image

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!

Provided by Sarah

Categories     Noodle Soup

Time 15m

Number Of Ingredients 11

2 tablespoons oil
3 garlic cloves ((chopped))
1 tablespoon fresh ginger ((grated))
3 tablespoons Thai red curry paste
8 oz. boneless chicken breast or thighs ((225g, sliced))
4 cups chicken broth ((950 ml))
1 cup water ((235 ml))
2 tablespoons fish sauce
2/3 cup coconut milk ((160 ml))
6 oz. dried rice vermicelli noodles ((170g))
lime wedges, sliced red onion, red chilis, cilantro, scallions ((to garnish))

Steps:

  • In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
  • Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
  • (Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

Nutrition Facts : Calories 634 kcal, Carbohydrate 57 g, Protein 23 g, Fat 36 g, SaturatedFat 15 g, Cholesterol 74 mg, Sodium 1210 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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

THAI RED CURRY TOFU SOUP



Thai Red Curry Tofu Soup image

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

1 (14 ounce) can coconut milk
2 cups vegetable broth
1 (1 inch) piece galangal
2 stalks lemon grass, bruised and chopped
5 kaffir lime leaves, torn
½ teaspoon Thai red curry paste
1 (12 ounce) package extra firm tofu, drained and cubed
½ cup stemmed and sliced shiitake mushrooms
½ cup sliced button mushrooms
2 tablespoons fresh lime juice
2 ½ tablespoons brown sugar
⅛ teaspoon turmeric powder
4 ounces dry rice stick noodles
½ teaspoon crushed red pepper flakes

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

Tips:

  • Mise en place: Before you start cooking, gather and measure all of your ingredients and equipment. This will help you stay organized and avoid scrambling.
  • Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your soup. Some good options include carrots, celery, bell peppers, onions, and kale.
  • Add some protein: If you want a more filling soup, you can add some protein, such as tofu, chicken, or shrimp.
  • Use a good quality curry paste: The curry paste is what will give your soup its flavor, so it's important to use a good quality one. Look for a paste that is made with fresh ingredients and has a good balance of flavors.
  • Simmer the soup for a while: The longer you simmer the soup, the more flavorful it will be. So, don't be afraid to let it cook for at least 30 minutes.
  • Serve with your favorite toppings: There are many different toppings that you can serve with your soup, such as rice, noodles, cilantro, and lime wedges.

Conclusion:

Tofu and noodle coconut curry soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is packed with flavor and can be easily customized to your liking. So, next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!

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