This 30-Minute Coconut Tofu Curry Noodle Soup is about to be your new dinner staple! We make a flavorful, creamy coconut broth that‘s infused with ginger, garlic and curry powder and mix in tons of fresh veggies and tofu. 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 coconut tofu curry soup!
A brothy, aromatic coconut curry with chunks of flavorful tofu and chewy rice noodles coated in the silky soup? Um, yes please.
Aka, a 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?
What I love about this Coconut Tofu Curry Soup:
- 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 tofu and fiber from the veggies, just like my 30-Minute Sweet Potato and Kale Soup!
- The curry soup comes together in like, 30 minutes, meaning it’s the perfect weeknight staple meal.
- It tastes even better the next day as leftovers.
Have some extra coconut milk lying around? Why not try my Healthy, 30-Minute Vegan Butter Chickpeas next?!
What Kind of Tofu Should I Use?
I recommend using extra firm tofu in this recipe (just like in my 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.
Can I Use Another Type of Noodles?
Absolutely! Udon or buckwheat noodles would also taste great in this curry soup. You could also opt to forgo the noodles altogether, or serve with rice instead!
Have Leftovers?
Lucky you! I recommend storing the broth of the soup and the noodles separately so the noodles don’t absorb excess liquid when they’re sitting in the fridge.
You can store them separately in air-tight containers for up to 5 days!
Time To Make Some Soup!
Okay, time to get cooking!
- 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.
- 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!
More Easy Tofu Recipes
Healthy 25-Minute Stir Fry with Sticky Teriyaki Tofu & Green Beans
Actually Tasty and Healthy 20-Minute Kale Tofu Salad
Actually Tasty and Healthy Air Fryer Tofu Nuggets
30-Minute Teriyaki Tofu Stir Fry
Apple Radicchio Salad with Rosemary Thyme Tofu
Connect with Lauren
I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!
Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or blog post.
30-Minute Creamy Dreamy Coconut Tofu Curry Noodle Soup
Equipment
- 1 Large pot
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
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!
Nutrition
Did you try this recipe? Leave a review, take a photo and tag me on Instagram at @tastingtothrive_rd so I can see!
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