A healthy, rich and creamy coconut-curry noodle soup with select vegetables with all the taste - and almost none of the fat - of typical coconut-curry dishes. Add some chopped red chilli if you like spicy.
1 tablespoon olive oil
1 onion, finely chopped
2 cloves of garlic, minced
2 carrots, chopped
½ zucchini, chopped
1 cup of water
1½ tablespoon ground coriander
1½ tablespoon ground cumin
2½ teaspoons turmeric
2½ teaspoons ground ginger
1 tablespoon quality curry powder
1 large block (500g) extra firm tofu, cubed
1 litre vegetable stock
1 small can (185ml) of light evaporated milk
2 tablespoons coconut essence
1 small packet (125g) of rice noodles
salt and pepper, optional
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Heat the oil in a frypan 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 stock 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 essence. Season with salt and pepper. Continue cooking until noodles are soft.
It looked delicious but tasted terrible! I think the quantity of spices may be wrong. I made this last night and it was way too strong leaving a funny aftertaste in my mouth. It needs salt or something salty added to it. I won't be making this again. - 08 Jun 2010
Hi this was sooooo yummy, also liked the nutrician guide but not sure if it was for 1 serve or the whole deal, as I am keeping track of what I am consuming for dietitian as I am diabetic now would like to know. Again great recipe, recommend to everyone to try, I will definitely make this again. - 22 Oct 2013