Name: Tofu and Noodle Coconut-Curry Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Onion, finely chopped - 1; Garlic, minced - 2 cloves; Water - ¼ cup; Carrots, chopped - 2; Zucchini, chopped - ½; Ground coriander - 1 ½ tablespoons; Ground cumin - 1 ½ tablespoons; Ground turmeric - 2 ½ teaspoons; Ground ginger - 2 ½ teaspoons; Curry powder - 1 tablespoon; Extra-firm tofu, drained and cubed - 1 (16 ounce) package; Vegetable broth - 1 quart; Uncooked whole wheat spaghetti - ½ (16 ounce) package; Nonfat evaporated milk - 1 (5 ounce) can; Coconut extract - 2 tablespoons; Salt and pepper to taste - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Tofu and Noodle Coconut-Curry Soup

1. Olive oil - 1 tablespoon

2. Onion, finely chopped - 1

3. Garlic, minced - 2 cloves

4. Water - ¼ cup

5. Carrots, chopped - 2

6. Zucchini, chopped - ½

7. Ground coriander - 1 ½ tablespoons

8. Ground cumin - 1 ½ tablespoons

9. Ground turmeric - 2 ½ teaspoons

10. Ground ginger - 2 ½ teaspoons

11. Curry powder - 1 tablespoon

12. Extra-firm tofu, drained and cubed - 1 (16 ounce) package

13. Vegetable broth - 1 quart

14. Uncooked whole wheat spaghetti - ½ (16 ounce) package

15. Nonfat evaporated milk - 1 (5 ounce) can

16. Coconut extract - 2 tablespoons

17. Salt and pepper to taste - 2 tablespoons

How to cook deliciously - Tofu and Noodle Coconut-Curry Soup

1. Stage

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.

2. Stage

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.