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