Best Fiery Tofu And Coconut Curry Soup Recipes

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

Ingredients

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

SPICY TOFU AND COCONUT CURRY SOUP

Spicy Tofu and Coconut Curry Soup image

Make and share this Spicy Tofu and Coconut Curry Soup recipe from Food.com.

Provided by rerick

Categories Clear Soup

Time 20m

Yield 5 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons oil
3 garlic cloves, chopped
1/4 cup red curry paste (e.g., World Foods thai red curry paste)
1 tablespoon brown sugar
1 (13 1/2 ounce) can coconut milk
2 1/2 cups vegan broth (e.g. Better Than Bullion chicken substitute)
1/4 cup fresh lime juice
1 cup mushroom
1/2 red onion, chopped
1/4 cup thinly sliced fresh ginger
2 tablespoons Braggs liquid aminos
2 cups thinly sliced carrots
1 (14 ounce) package water packed soft tofu, cubed
3/4 cup fresh cilantro
1/2 large jalapeno, diced

Steps:

In stock pot.
Saute garlic and onion.
When onion is tender add: mushrooms, carrots, jalapeno.
Saute further until mushrooms were soft.
Add remaining ingredients except cilantro.
Cook until carrots were softened.
Add cilantro.

Nutrition Facts : Calories 435.6, Fat 21.8, SaturatedFat 13.6, Cholesterol 0.2, Sodium 380.4, Carbohydrate 56.1, Fiber 2.4, Sugar 48.2, Protein 7.8

EASY COCONUT CURRY TOFU

Easy Coconut Curry Tofu image

Make and share this Easy Coconut Curry Tofu recipe from Food.com.

Provided by Prose

Categories Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

14 ounces light coconut milk
2 tablespoons chopped fresh cilantro (plus extra for garnish)
1 tablespoon red curry paste (or to taste)
1 tablespoon curry powder (or to taste)
1 tablespoon chili sauce (or to taste)
2 teaspoons soy sauce
2 garlic cloves, chopped
14 ounces extra firm tofu
2 teaspoons extra virgin olive oil
4 cups Baby Spinach
1 medium red bell pepper, sliced
1/2 red onion
2 cups cooked brown rice

Steps:

Drain tofu and cut into thin slices. Heat oil over medium heat. Cook tofu in a single layer without stirring about 5 minutes or until slightly browned on bottom. Stir gently. Then continue to cook, stirring occasionally, until thouroughly cooked, about 5-7 minutes.
While tofu is cooking, prepare sauce by mixing coconut milk, cilantro, curry paste, curry powder, chili sauce, soy sauce, and garlic.
Add veggies and sauce and cook, stirring, until veggies are barely wilted, about 1-2 minutes.
Serve with brown rice and garnish with extra cilantro.