Vegan Curry Noodle Soup
Welcome back to another recipe! This Vegan Curry Noodle Soup is filled with veggies and protein, it’s a perfectly balanced meal and it’s a great addition to your plant-based diet.
It’s getting cold here in Italy and cold weather calls for warm, rich, creamy comfort food. This soup is a crowd favorite and makes everyone happy. Vegan curry is a great option when you don’t have a lot of time and want to make something that still tastes like you put a lot of effort into it (I think it’s the coconut milk that makes it taste like that).
Also, I think that soups are so simple to make, I like them because they’re packed with flavor and they are a great way to prevent waste in your kitchen, by using all the veggies you have left.
Sauté – Boil – Simmer – Serve!
While I know it’s not easy to find the perfect tofu, and not everyone likes it, I recommend using it anyway to make this recipe well balanced.
I tried so many different types of tofu and techniques to get the perfect consistency. Certainly, buying extra firm tofu saves you a lot of time, but I know it’s not that easy to find everywhere, and if you cannot find it, I would try to add a few extra steps to make sure it has the perfect consistency.
Even if the tofu is for a soup, hence, it’s going to get a bit soggy, I always like to drain it. I know draining tofu is not that time friendly and you can totally skip this step. But if you like the consistency to be a bit more meaty, what I do is cover it in kitchen towels, put it on a plate and press on it with something heavy, like a pan for example. Sometimes if I have time a freeze it over night, to make it even more dry(which, in this case, it’s a good thing), but you don’t need to if you are in rush.
Tofu is a really great source of protein if you follow a plant-based diet, so it’s nice to know how to make it even more delicious.
What you will need to make this Delicious Vegan Curry Noodle Soup:
Ingredients Required:
Garlic
Ginger
Bell peppers
Mushrooms
Coconut milk
Soy sauce
Extra firm tofu
Curry paste
Vegetable broth
Rice noodles
Bok choy
Green onions
Lime wedges
Check out these other amazing fall inspired soup recipes!
Creamy Vegan Carrot Apple Soup
Vegan Chicken-Less Noodle Soup
Benefits of…
Ginger
- I will never stop talking about the benefits of ginger. Apart from being a great addition to a lot of recipes it’s an amazing immune booster and it helps with nausea and menstrual cramps.
Tofu
- This meat substitute contains several anti-inflammatory, antioxidant phyto-chemicals making it a great addition to an anti-inflammatory diet. It is also a good source of ‘complete’ protein – meaning that it has a well balanced amino acid profile – in addition to fiber, potassium, magnesium, iron, copper and manganese.
Garlic
- Where do I begin? Garlic has been proven to be one of the most nutritious dense foods there is. It has lot of health benefits, from anti-inlfammatory, to immune-boosting to antioxidant. It may help with lowering cholesterol levels, which may lower the risk of heart disease. Bottom line, garlic is packed with vitamins and it’s delicious!
Vegan Curry Noodle Soup
Ingredients
- 4 cloves garlic minced
- 1 inch piece of ginger peeled and grated
- 1 red bell pepper sliced thin
- 1 cup mushrooms sliced thin
- 1 can coconut milk full fat
- 4 tbsp soy sauce
- 1 package extra firm tofu cubed
- 4 tbsp curry paste I have tried with several and they were all amazing
- 4.5 cups vegetable broth
- 9 oz instant rice noodles
- 1 large head of bok choy
- 4 green onions sliced thin
- 2 lime wedges halved to serve
Instructions
- Heat skillet to medium high heat and toss in the cubed tofu and a splash of water. Heat until brown and then flip. Cook for 2-3 more minutes and then set to the side.
- In a large stock pot, add ¼ cup water, garlic and ginger. Bring the heat to high and cook for a few minutes before adding in the curry paste and stirring for 60 seconds.
- Once nice and fragrant, add in the veggie broth, soy sauce, coconut milk and bell peppers. Let simmer for 5 minutes and then add in the noodles and bok choy.
- Add the tofu at the very end and a squeeze of lime and sliced green onions!
- *Feel free to add hot sauce as you wish*
- Blend together the dressing in a blender until smooth. Taste test and adjust. Prep the remaining veggies: If using frozen peas, thaw them out and steam if you wish. Slice the cucumber, tomatoes, and avocado.
- Once ready, add equal amounts of everything to each bowl. Drizzle the dressing all over and enjoy!
Nutrition
Looking to lower your waste while prepping? Check these out!
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