Golden Coconut Noodle Soup
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This Golden Coconut Noodle Soup is healthy & heart warming. A coconut curry broth, crispy baked tofu & tender rice noodles.
I have been on a serious soup kick this year. This Golden Coconut Noodle Soup might be the 10th new soup recipe I’ve shared this year! And if you are looking for a soup that is not only healthy, but also creamy & comforting, then you need to give this a try! The broth is a mix of coconut milk, broth and spices. It is served with tender rice noodles and crispy baked tofu. Filling & delicious, this soup is a win!
Step One: Make the Tofu
Drain and press a block of extra firm tofu. Dry it off and cut it into cubes – you can make the cubes as big or small as you want!
Add the tofu to a bowl with soy sauce, ginger powder and cornstarch. Toss until all of the pieces are coated evenly.
Transfer to a baking sheet and bake for 15 minutes. Flip and cook for another 5-10 minutes. The tofu should be nice and crispy on the outside.
Step Two: Make the Soup
While the tofu is baking, prep the soup. Heat some sesame oil & olive oil in a stock pot over medium heat. Add the celery, carrots, onion, garlic, fresh ginger, turmeric, curry powder, cumin, garlic powder, onion powder and pepper to the pot.
Cook down for 5 minutes, stirring frequently. Pour in the broth, coconut milk & soy sauce and bring to a boil. Lower heat and simmer for 10 minutes.
After the soup has simmered, add some lime juice and green onions to finish it off.
Step Three: Noodles
When it comes to the noodles, you have a couple of options. If you plan to eat all of the soup in one sitting, then you can go ahead and add the noodles directly to the broth and cook them in it.
If you plan to have leftovers, then I would cook the noodles separately. This will keep the noodles from absorbing all of the broth when they are sitting in the fridge.
You can really use any noodles you want for this soup. But I personally love vermicelli rice noodles.
Step Four: Assemble & Serve
To serve, ladle the soup into bowls and add noodles. Top with some of the crispy tofu. And finish each bowl off with more green onions, sesame seeds and a couple lime wedges.
This soup is warm and comforting – sure to be a hit at your house!
Need more recipe inspo? Check these out:
Golden Coconut Noodle Soup
Ingredients
FOR THE TOFU
- 1 block extra firm tofu drained, pressed & cubed
- 1 tablespoon low sodium soy sauce or tamari for GF
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
FOR THE SOUP
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 4 stalks celery diced
- 2 carrots peeled & diced
- 1 yellow onion diced
- 5-6 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 1/2 teaspoons curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 3 cups broth I used vegan chicken broth
- 1 15-ounce can coconut milk
- 1 tablespoon low sodium soy sauce or sub tamari for GF
- lime juice to taste – I used 1/2 lime
- 1 bunch green onion diced
FOR SERVING
- 8 ounces vermicelli rice noodles
- sesame seeds
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the tofu ingredients to a large bowl and gently toss to coat evenly. Transfer to the baking sheet and place in the oven for 15 minutes. Flip and cook for another 5-10 minutes, or until nicely browned.
- Meanwhile heat the sesame oil and olive oil in a stock pot over medium heat. Add the celery, carrots, onion, garlic, ginger and dry seasonings. Cook down for 5 minutes, stirring frequently. Pour in the broth, coconut milk & soy sauce and bring to a boil. Lower heat and simmer for 10 minutes.
- Add the lime juice and 1/2 of the green onions to the soup. Taste and adjust the seasonings as needed.
- Cook the rice noodles. If eating all in one sitting, then you can add them directly to the broth. If you plan on having leftovers, then cook the noodles in a separate pot of water and add them to each bowl individually.
- To serve, ladle the soup into each bowl with noodles & tofu. Top with more green onions and sesame seeds.
Video
Couldn’t wait, so I made this the last couple nights with what I had on hand — mainly swapping for potatoes, peas, cashew milk, and pistachios.
It’s very good, but definitely looking forward to trying the tofu once I have some 😀 Already planning on this becoming my new daily staple
So glad you liked it Scott!
My family and I love this!! Delicious flavors 😋🤤
Thanks Dana!
used fried tofu puffs from asian market for tofu tossed in olive and sesame oil ….. soup so delicious! Could bottle this broth and drink it!
Thanks Melis! Need to check out these tofu puffs you’re talking about!
Omg!!! I cannot believe how good this turned out! I followed the recipe exactly as written. Probably one of the best recipes I’ve ever made!
Seriously, this is restaurant quality 🤤
Thank you so much Erin! So glad you enjoyed this!
This sounds delicious. Do you recommend full fat or light coconut milk?
I usually do full fat, but either will work!