Coconut Curry Tofu Noodle Soup

Embrace the cozy vibes of fall with a warm, comforting bowl of Coconut Curry Tofu Noodle Soup! This easy-to-make vegan dish is packed with flavors from red curry paste, creamy coconut milk, and crunchy toppings, bringing both warmth and a little spice to your bowl. Ready in just 20 minutes, it’s the perfect meal for chilly days and is packed with nourishing veggies, tender tofu, and wholesome brown rice ramen noodles.

RECIPE BELOW 👇🏽

Coconut Curry Tofu Noodle Soup

Serves: 2 | Time: 20 minutes | Vegan-Friendly

Ingredients:

1 shallot, finely chopped

1–2 cloves garlic, minced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 carrot, julienned or thinly sliced

1/2 block extra-firm tofu, cubed

2 cakes brown rice ramen noodles

1 tbsp red curry paste

1 can coconut milk (400 ml)

1 tsp curry powder

2 green onions, chopped

Salt and pepper, to taste

Toppings: crunchy chili oil, everything bagel seasoning

Directions:

Prepare the Noodles: Boil brown rice ramen noodles according to package instructions. Drain, rinse, and set aside.

Sauté the Vegetables: In a medium saucepan, heat 1 tbsp of olive oil over medium heat. Add the shallot and garlic, sautéing until fragrant (about 1 minute). Add the red and green bell peppers and carrot, stirring occasionally until softened.

Add Spices: Season the veggies with curry powder, a pinch of salt, and red curry paste. Stir until everything is well combined and fragrant.

Simmer with Tofu: Add 1/2 cup water to the pan and bring to a gentle boil. Add cubed tofu, stirring to coat, then pour in the can of coconut milk. Let everything simmer for about 5 minutes, allowing the flavors to meld.

Assemble the Bowls: Divide the noodles between two bowls. Ladle the tofu and vegetable mixture over the noodles, finishing with the coconut curry broth.

Garnish & Serve: Top each bowl with crunchy chili oil, a sprinkle of everything bagel seasoning, and green onions. Serve hot and enjoy your cozy, nourishing bowl of comfort!

TIP:

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