Vegetable Curry Soup with Coconut Milk and Zoodles
This vegetable curry soup with coconut milk and zoodles is loaded with warming flavours, veggies and perfectly grilled tofu. Garnish to taste with your favourite toppings for one belly satisfying veggie soup!
2zucchini-spiralized & cut to desired length. See below.
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.
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.
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
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.
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!
This curry coconut soup comes together quite quickly, so I would suggest having all your ingredients prepped in advance. It makes this move along smoothly and that way you can get this goodness in yo belly faster!
Full fat coconut milk is recommended because it has such a rich, coconut-ey flavour. If you want to lighten things up a bit use light coconut milk or cut the full coconut milk with water (half coconut milk, half water).
Curry powder was used in this soup, but curry paste can be used instead.
Speaking of spicy, I used 3/4 tsp of chili flakes. You could use more or less (or none at all) depending on how you like your food.
Sub with another type of noodle should you wish, like soba.