30-Minute Creamy Dreamy Coconut Tofu Curry Noodle Soup

Large bowl with yellow curry broth inside with tofu, noodles, red bell pepper and lime to the side, with chopsticks through the noodles.

30-Minute Creamy Dreamy Coconut Tofu Curry Noodle Soup

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!

Course dinner, Main Course, Soup

Cuisine American

Diet Vegan, Vegetarian

Keyword 30 minute meal, coconut milk curry broth, creamy tofu curry noodles, Easy soup recipe, easy vegan recipe, easy weeknight curry recipe, Healthy Dinner Recipe, plant-based curry soup, tofu noodle soup with coconut milk, vegan coconut curry soup, vegan soup

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 575kcal

Author Lauren McNeill, RD

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!

Notes

Refrigerate leftover noodles and curry soup in separate airtight containers for up to 5 days!

Nutrition