Tofu Coconut Curry Noodle Soup

This tofu coconut curry noodle soup is a delicious plant-based meal packed with veggies and loads of flavours. It comes together in less than 30 minutes and is an easy and healthy dinner recipe. The soup is made up of coconut milk, mushrooms, carrots, spices, noodles and tofu, which is fried with flour for a delicious crispy coating and added back into the soup. Enjoy!

Prep time: 5 minutes

Cook time: 20 minutes

Servings: 2

Ingredients

• 1 block extra-firm tofu (about 350g)
• 2 tbsp white flour (or cornstarch for gluten-free)
• 3 tbsp soy sauce, divided (or tamari for gluten-free)
• 2 tbsp olive oil, plus more for frying
• Handful of mushrooms (about 8)
• 3 tbsp tomato paste
• 1 tsp curry powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp garlic powder
• 1/4 tsp ginger powder
• 1 tbsp red curry paste
• 2 tbsp nut butter
• 1 tbsp maple syrup
• 1 can coconut milk, light or full-fat (400mL)
• 1 medium-sized carrot
• 1 1/2 cups water or vegetable stock
• 100g rice noodles
• Handful of fresh cilantro
• 2 lime wedges
• Chili flakes and/or chili oil (optional)

Equipment

• Mixing bowl
• 1 non-stick frying pan
• 1 pot

Instructions

1. Cut the tofu block into cubes about 1.5cm thick, then add to a mixing bowl with 2 tbsp flour, 2 tbsp soy sauce and 2 tbsp olive oil. Mix well until each tofu piece is coated, then add to a non-stick pan on medium heat with a bit of oil.
2. While the tofu is frying, slice mushrooms and then fry on medium heat in a pot with a bit of oil, stirring occasionally.
3. Use tongs or a spatula to flip the tofu pieces once the sides start browning. You want each side of the tofu cubes to become browned.
4. Once the mushrooms have softened, add in tomato paste, red curry paste and spices (curry, cumin, turmeric, garlic and ginger). Mix well, then pour in the can of coconut milk and mix again.
5. Thinly slice the carrot into small matchsticks.
6. Continue flipping the tofu pieces until each side has browned, then they can be removed from heat.
7. Into the pot with the curry, mix in the nut butter, 1 tbsp soy sauce, maple syrup and water. Mix well and wait for a few minutes until the curry starts simmering, then add in the carrots and rice noodles. Mix everything together, then let simmer for another few minutes until the noodles have softened.
8. Once the noodles are softened and cooked, add in some fresh cilantro (keeping a little as garnish), and half of the tofu cubes. Mix everything until well combined. If the soup boiled down too much, feel free to add more water, bring to a simmer, then remove from heat.
9. Serve the noodle soup in shallow bowls and top with the remaining tofu cubes and fresh cilantro. Squeeze lime juice overtop as well as some chili flakes and/or chili oil for extra heat. Enjoy!

Notes

*For a nut-free version, simply omit the nut butter. I’ve actually used soy butter in this curry, which is a delicious nut and peanut-free alternative to traditional nut butters!

*For a gluten-free version, substitute cornstarch for flour and tamari for soy sauce.

*If you want to prepare this recipe ahead of time or save some for later, you could cook the rice noodles in a separate pot and mix them into the soup right before eating.