Tofu and Noodle Coconut-Curry Soup

Name: Tofu and Noodle Coconut-Curry Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 carrots, chopped; 2 Tbsps coconut extract; 1 Tbsp curry powder; 454 grams package extra-firm tofu, drained and cubed; 2 cloves garlic, minced; 2 Tbsps ground coriander; 2 Tbsps ground cumin; 3 teaspoons ground ginger; 3 teaspoons ground turmeric; 142 grams nonfat evaporated milk; 1 Tbsp olive oil; 1 onion, finely chopped; 4 servings salt and pepper to taste; 946 milliliters vegetable broth; 59 milliliters water; 454 grams 1/2 package uncooked whole wheat spaghetti; 1 zucchini, chopped

The recipe Tofu and Noodle Coconut-Curry Soup could satisfy your Indian craving in about 35 minutes. For $3.92 per serving, you get a main course that serves 4. One portion of this dish contains around 31g of protein, 14g of fat, and a total of 659 calories. It is perfect for Autumn. A mixture of carrots, nonfat evaporated milk, spaghetti, and a handful of other ingredients are all it takes to make this recipe so flavorful. If you like this recipe, take a look at these similar recipes: Coconut Curry Noodle Soup, Coconut Curry Noodle Soup, and Fiery Tofu and Coconut Curry Soup.

Instructions

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.

Ingredients you will need

Curry Powder

Coriander

Turmeric

Zucchini

Carrot

Garlic

Ginger

Cumin

Onion

Water

Cooking Oil

Equipment you will use

Frying Pan

Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.

Ingredients you will need

Vegetable

Tofu

Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot.

Ingredients you will need

Vegetable

Pasta

Broth

Tofu

Equipment you will use

Pot

Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.

Ingredients you will need

Coconut Extract

Evaporated Milk

Salt And Pepper

Pasta

Equipment

Frying Pan

Pot

Ingredients

Servings:

carrots, chopped 2Tbsps

coconut extract 1Tbsp

curry powder 454grams

package extra-firm tofu, drained and cubed 2cloves

garlic, minced 2Tbsps

ground coriander 2Tbsps

ground cumin 3teaspoons

ground ginger 3teaspoons

ground turmeric 142grams

nonfat evaporated milk 1Tbsp

olive oil 1

onion, finely chopped 4servings

salt and pepper to taste 946milliliters

vegetable broth 59milliliters

water 454grams

1/2 package uncooked whole wheat spaghetti 1

zucchini, chopped

Recommended wine: Riesling, Gewurztraminer, Chenin Blanc

Asian on the menu? Try pairing with Riesling, Gewurztraminer, and Chenin Blanc. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Maximin Grunhauser Riesling Abstberg Grosses Gewachs. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 63 dollars per bottle.

Maximin Grunhauser Riesling Abstberg Grosses Gewachs

Grunhaus is relatively new to GG production, having only joined the VDP (Verband Deutscher Prädikatsweingüter) in 2015. They make two GGs - Herrenberg and Abstberg. Abtsberg reigns supreme, derived from deep blue slate soils. It exhibits telltale aromas and flavors of white peach, apricot, spring flowers and green herbs. A thrilling streak of citrusy acidity wakes up the palate and reveals the deep mineral and herbal facets of this extraordinary complex Riesling. There is no lack of fruit - the peach, apple and mango shine throughout - but it’s the haunting earthiness and filigreed detail of this wine that makes it unforgettable.