Zucchini Noodle Curry Coconut Soup with Grilled Tofu
My new favourite vegetarian soup, this Zucchini Noodle Curry Coconut Soup with Grilled Tofu has deliciousness to the max, you guys!  There’s a rich curry and coconut based broth seasoned with flavours of garlic and ginger and then there’s marinated grilled tofu with loads of veggies, including mushrooms, peppers and spinach.  Plus, zucchini noodles – how fun! 
Servings Prep Time
4servings 25minutes
Cook Time
15minutes
Servings Prep Time
4servings 25minutes
Cook Time
15minutes
Ingredients
Grilled Tofu
Spiralized Zucchini Curry Coconut Soup
Suggested Garnishes
Instructions
Grilled Tofu
  1. Cut tofu in half and wrap in brown paper towel and place on a plate covered with a heavy pot to press some moisture out. Leave 5 minutes and repeat once more.
  2. Remove brown paper towel from tofu and discard. Combine soy sauce and sesame oil and pour over tofu in a shallow dish and leave 10 minutes.
  3. Remove tofu from soy sauce/sesame oil mixture and grill for 5 minutes on medium heat using a pan with grills (if you want the grill marks) turning once. Cut into small cubes and lay to one side for later. Reserve marinade.
Zucchini Noodle Curry Coconut Soup
  1. In a pot over medium low add coconut oil. Cook shallot until translucent, about 5 minutes. Add garlic, ginger, curry powder, chili flakes, salt and pepper and cook 1 minute.
  2. To mixture, add coconut milk, veggie stock, mushrooms, bell pepper and reserved marinade. Bring to low simmer and cook 5 minutes. Add zucchini and cook 2 minutes more. Add baby spinach and cook about 1 minute until just wilted. Portion into bowls and garnish as desired. Enjoy!
Recipe Notes

-You can also substitute with another type of noodle if you wish.  Soba noodles work lovely here too, for example.

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