by This 30-Minute Coconut Tofu Curry Noodle Soup is about to be your new dinner staple! We make a flavorful, creamy coconut milk curry broth that’s infused with ginger, garlic and curry powder and mix in tons of fresh veggies and extra firm tofu, all in one pot! Mix in slurpable rice noodles that get coated in the delicious broth and garnish with your choice of fresh basil, cilantro and lime, you can’t go wrong with this easy, healthy vegan coconut curry soup!
Laura’s 5-star review: “I made this soup last night and it was absolutely delicious. My husband loved it and said it was definitely one of the best recipes I’ve made so far if not even the best. He usually isn’t the biggest fan of tofu, but he said “The Tofu slaps” 😂”
A brothy, aromatic coconut curry with chunks of flavorful tofu and chewy rice noodles coated in the silky soup? Um, yes please.
Aka, an easy and healthy dinner recipe that comes together in 30 minutes or less and will leave you feeling wrapped in a warm hug. What else could you possibly ask for?
Your New Favourite Easy Weeknight Dinner
There are so many things I LOVE about this Asian-inspired coconut curry, and here are a few of them!
- It’s so incredibly flavorful from the coconut curry broth base, plus the addition of lime juice and cilantro!
- As a Registered Dietitian, I love that this curry soup is packed with nourishing ingredients and balanced with protein from the extra firm tofu and fiber from the veggies, just like my 30-Minute Sweet Potato and Kale Soup!
- I don’t know how, but these creamy tofu curry noodles somehow tastes even better the next day as leftovers!
Have some extra coconut milk lying around after making this coconut milk curry broth? For another easy weeknight curry recipe, why not try my Healthy, 30-Minute Vegan Butter Chickpeas next?!
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My Takeaways After Testing
Now, I’ve tested my fair share of easy and healthy soup recipes, so you could say I’m kind of an expert at making sure they taste delicious AND are easy to make! Here are a few things I noted when testing this vegan coconut curry soup:
- Extra firm tofu works best, just like in my 30-Minute Teriyaki Tofu Stir Fry, since it holds up better than firm or medium in this soup! If you prefer the texture of softer tofu, feel free to use it, but I recommend adding it closer to the end of the cooking time so it doesn’t fall apart.
- I’ve also tried using both uson noodles and buckwheat noodles in this tofu noodle soup with coconut milk, and they both work perfectly!
- If you’re storing leftovers, I HIGHLY recommend storing the soup and the noodles separately —otherwise they’ll soak up all that extra broth, and who wants that?!
- Keep in mind that just like I mentioned in my 20-Minute Pumpkin Curry Soup, the strength of curry powders can vary! When I was developing this recipe I used a mild curry powder, but I’ve also tried it with a spicier one and it’s also delicious!
Want to elevate this plant-based curry soup even more?! I’ve also tested subbing in my Actually Tasty and Healthy Air Fryer Tofu Nuggets for the regular extra firm tofu and the texture it adds to the soup is unmatched!
Time To Make Some Tofu Curry Soup!
Okay, time to get to slupring up some soup!
30-Minute Creamy Dreamy Coconut Tofu Curry Noodle Soup
Ingredients
- 1 yellow onion, sliced
- 3 cloves of garlic, minced
- 2 tbsp minced ginger
- 1 red bell pepper, sliced
- 2 large carrots, ribboned (using a vegetable peeler)
- 2 cups broccoli florets
- 1 block extra firm tofu, diced
- 2.5 tbsp curry powder
- 1 tsp ground turmeric
- 400 ml coconut milk
- 3 cups low sodium vegetable broth
- 1 tbsp soy sauce
- 454 g dried rice noodles
- 1/2 tbsp rice vinegar
- 2 limes, juiced
Optional
- Fresh cilantro or basil to garnish
Equipment
- 1 Large pot
Instructions
- Start by placing a large pot over medium heat with the olive oil. Let the olive oil heat up, then add the onion, garlic and ginger. Sauté for 4-5 minutes or until the onion is translucent.
- Add the bell pepper, broccoli, carrot, cubed tofu, curry powder, turmeric, soy sauce, coconut milk and veggie broth. Stir to combine. Increase the heat to medium to bring the soup to a low boil and let simmer for 15-20 minutes, until the veggies are fork tender.
- Meanwhile, cook your rice noodles as per the package instructions and set aside.
- Once the veggies in the soup are fork-tender, add the rice vinegar to the soup.
- Serve the soup by adding noodles to your bowl first, then ladling your serving of the soup on top of the rice noodles. Garnish with fresh lime, cilantro, or basil and enjoy!
Any alternative for rice noodles
Yes, I suggested buckwheat noodles or rice as an alternative in the blog post, or you can omit them altogether!
I made this soup last night and it was absolutely delicious. My husband loved it and said it was definitely one of the best recipes I’ve made so far if not even the best. He usually isn’t the biggest fan of tofu, but he said “The Tofu slaps” 😂
Ahh that makes me so happy to hear!! One of my favorite things is converting people into tofu lovers 😂 You should try my maple glazed tofu next! Thanks so much for letting me know, Laura!