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!
Today I’m sharing a super flavourful curry coconut soup recipe!
This vegetable curry soup has a rich coconut milk base, lots of zoodles (zucchini noodles) and grilled tofu.
This curry soup is quite relishing. There’s something about it that just hits the spot. It didn’t last long in our home. Hubby and I ate some right away and went back for more.
The tofu adds a lovely substance and the coconut base is really good.
Oh, and don’t forget a little squeeze of lime! It really brightens the dish (lemon works wonderful, too).
Why This Curry Coconut Soup is Great!
- With those zucchini noodles, it’s super fun to make (and eat).
- It’s chock-full of colourful veggies.
- Of course, it taste delicious!
How to Marinate Tofu and Grill Tofu
For the tofu, you really want to get some of that moisture out. I used, and recommend, firm tofu.
Cut the block in half and wrap in paper towels.
Place the wrapped tofu onto a plate and place something heavy on it, like a heavy skillet, to press some of the excess moisture out (you’re going to want to do that a couple of times, replacing the paper towels each time). Alternatively, you can use a tofu press if you have one.
Marinate in a simple mixture of soy sauce and sesame oil for about 10 minutes.
Then remove the tofu from the marinade and grill.
Cut into cubes and that part is done. So easy, right? Full details are in the recipe card below.
Garnish Ideas
- Sliced chili pepper
- Chopped cilantro
- Squeeze of lime
- Hot sauce
- Sliced green onion
Tips for Making This Recipe
- This curry coconut soup comes together quite quickly, so I would suggest having all your ingredients prepped before you start to cook. It makes this move along smoothly and that way you can get this delicious soup in your belly faster!
- Full-fat coconut milk is recommended because it has such a rich, coconut-y 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).
- You could use more or less crushed red pepper flakes (or none at all), depending on how spicy you like your food.
More Easy Curry Recipes
If you want to add a little something to serve alongside, grilled naan would work wonderful. Dip into the broth and you are set for a train to flavour town!
If you make this curry coconut milk soup, be sure to leave a comment below!
Vegetable Curry Soup With Coconut Milk and Zoodles
Ingredients
Grilled Tofu
- 1 pound firm tofu
- 2 tablespoons soya sauce, use gluten free if needed
- 1 teaspoon sesame oil
Zucchini Noodle Curry Coconut Soup
- 1 tablespoon coconut oil, or olive oil
- 1 shallot, peeled and thinly sliced (or one small onion)
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon curry powder
- ¾ teaspoon crushed red pepper flakes, or to taste
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 (13.5-ounce) can full-fat, unsweetened coconut milk
- 3 cups low sodium vegetable broth
- 1 cup thinly sliced mushrooms, like baby bella (cremini) or white button
- ½ bell pepper, cut into thin strips
- 2 zucchini, spiralized and cut to desired length
- 3 cups baby spinach
Garnish and Serving Ideas (optional)
- Lime wedges
- Chopped fresh cilantro
- Sliced chili pepper
Instructions
- Make the grilled tofu: Cut tofu in half (horizontally), wrap in paper towels and place onto a plate. Place a small, heavy pot over the block of tofu to press some moisture out. Leave 5 minutes and repeat once more. Remove paper towels from tofu and discard. Place tofu in a shallow dish.Note: If you have a tofu press, you could use that instead to remove some of the moisture from the tofu.
- In a bowl, whisk together the soy sauce and sesame oil and pour over tofu. Turn tofu so that it gets the soy sauce mixture all over and let marinate for 10 minutes.
- Heat a grill pan over medium heat. Remove tofu from soy sauce/sesame oil mixture and grill for 5 minutes on each side. Cut into small cubes, place onto a plate and set aside. Reserve marinade.Note: If you don't have a pan with grills, you can totally use a regular pan here.
- Make the soup: Heat coconut oil in a large pot or Dutch oven over medium-low heat.
- Once coconut oil is melted, add shallot and cook, stirring often, until softened, about 5 minutes. Stir in garlic, ginger, curry powder, chili flakes, salt and black pepper, and cook for 1 minute.
- To mixture, add coconut milk, vegetable broth, mushrooms, bell pepper and reserved marinade. Stir. Bring to a simmer and cook for 5 minutes.
- Stir in zucchini and grilled tofu and cook for 2 minutes more. Stir in baby spinach and cook until just wilted, about 1 minute.
- To serve, divide soup into bowls and garnish to taste (if desired) with cilantro and chili pepper. This soup is great served with a squeeze of fresh lime juice over top. Enjoy!
Notes
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Cathy | whatshouldimakefor.com says
that sauce! i think i could drink it! and a big yes to coffee with my sandwich. my parents ALWAYS have coffee with their lunch and the apple does not fall far. can’t wait to make this one and i know what you mean about the spiralizer…i have two!
Girl Heart Food says
Thank you Cathy! I just picked up more tofu to whip this up again this weekend! I’m trying to spiralize everything these days, lol. It’s just too fun!! Have a wonderful weekend, my friend 🙂
Adina says
So lucky to have a farmer’s market near you, it is one of the things I missed most here in the rural area where we live now. The soup looks amazing, I can imagine it becoming a favorite for me too. Can you recommend a good spiralizer? I would like to have one, but there are either the cheap ones made of plastic that I don’t trust or the really expensive ones, that I can’t really affort, I mean it’s just a spiralizer. So I have been putting it off forever, because I just cannot decide.
Girl Heart Food says
Thank you Adina!! I want to make another batch soon 🙂 Yes, I can definitely recommend a spiralizer! I bought one on Amazon. It’s called ‘World Cuisine 4 Blade 5 Cut Sprializer Pro. It was around $60 Canadian. You can get another version with a 3 blade for around $40 Canadian. I read good reviews on it before purchasing and after using it for a bit, I’m quite happy with! Hope it works out for you too!
Kathryn @ Family Food on the Table says
What a lovely little morning at the farmer’s market! We need to round up the kiddos this weekend and go to ours – now that it’s spring, it would be fun just to wander and roam and see what they’re starting to put out! As for this soup, I’m loving everything about it! I’m similarly addicted to how fun my spiralizer is, love love love some curry anything and you know I adore all the veggies here. Plus, bring on the spice and the tofu! I’m gonna make a batch of this and keep it all to myself! ? XO
Girl Heart Food says
I can’t wait to visit the farmer’s market again, especially as the weather warms and there’s lots of veggies! I’m definitely on a spiralizer kick lately and trying to spiralize everything, lol. You’re going to love this one, Kathryn. And I can’t blame ya for keeping it all to yourself 😉 Thanks, my friend! XO
Miriam - londonkitchendiaries.com says
Strolling through farmer’s markets is such a beautiful weekend activity. I love our local farmer’s market -I always end up with the most delicious bag of fresh produce. I would love to eat brisket, my husband raved about eating brisket in Dallas. It is not something you come across easily here in London, at least I did not so far but it sounds most delicious! Your soup sounds perfect for the first days of spring, I like coconut based soups and ginger. I have bought a spiralizer a while ago and finally started to use it – so much fun 🙂
Girl Heart Food says
Farmer’s markets are the best, aren’t they, especially in the summer when veggies are a lot more plentiful! Coconut based soup have got to be on the tip top of my favourite list! Isn’t the spiralizer fun? I don’t know what I enjoy more….eating the noodles or making them!
Katie Crenshaw says
Dawn, this looks like the best soup recipe ever!!! It is so colorful and healthy…. and the ingredient combinations are so flavorful. I can’t wait to eat this by the bowl fulls.
Girl Heart Food says
Thanks Katie!! I know that you’re gonna love it! Let me know if you try 🙂
Karen (Back Road Journal) says
This certainly does sound like a tasty soup and it’s such a colorful one.
Girl Heart Food says
Thanks Karen! I’m definitely looking forward to making a batch again soon 🙂
Shashi at RunninSrilankan says
Dawn, your farmers market sounds like such a wonderful hangout! I’m assuming it’s indoors right?
There’s a farmers market here -The Dekalb Farmers Market- with a similar set up – they have all kinds of food there after you pick up your veggies and what nots.
You gave me some food for thought this morning – while I’ve enjoyed coffee AFTER my sandwich, I don’t think I’ve ever had it WITH my sammie – now am curious – next time I’m having a sandwich I need to try having coffee with it! I just might enjoy it as much as I’ve grown to enjoy jam with fried chicken on a sammie – sounds weird right? At least thats what I thought till I tried it. Btw – you made this soup for me – right? It is filled with ALL the things I LOVE – that garlic and ginger spiced coconut base is my kinda eats! Delicious! Happy Wednesday to ya – here’s hoping the temps warm up for ya too – we were almost 70 yesterday!
Girl Heart Food says
Yes, you’re right….it is indoors. Next time you definitely have to try your coffee with your sandwich; I know you’ll love it! Jam with fried chicken on a sandwich sounds PERFECT to me. This is coming from someone who like, pb, jam and cheese on a burger, lol. So good! I’m going to have to try your sandwich next time! Yes, totally made this soup for you 😉 Hope you get a chance to try it; I can’t wait to make it again and if we were neighbours, I’d send ya over some! Happy Wednesday to you too, my friend! Totally jealous of your warmer temps! Spring can’t come soon enough!
Marissa says
This soup looks absolutely awesome, Dawn! I can hardly wait to get my hands on some zucchini!
And I’ve got to know about this coffee and sandwich combo – you’re cracking me up!
Girl Heart Food says
Haha…can’t beat that combo, can ya? Throw in some potato chips and I’m set. Thanks so much, Marissa! Hope you like it 🙂
Jennifer @ Seasons and Suppers says
You had me at curry! Love everything about this from the zucchini noodles, to the grilled tofu. Perfect meatless soup 🙂
Girl Heart Food says
Thank you Jennifer!!
Milena | craftbeering.com says
Yep! Canadians definitely know how to farmer’s market:) A few years ago Chris and I went to Vancouver for a week and rented a condo with fully equipped kitchen mostly so we could take the water taxi to the Farmer’s market on Granville Island and then be able to bring ‘home’ super fresh seafood and veggies. Oh, good times! We went every day. Only ate dinner out twice. They had it all down to perfection those people at the market. We would eat all kinds of snacks while there, drink beers, then bring the food to the condo, walk around the city to get hungry again, buy local wine or beer and go to cook while enjoying the beautiful city views. I see a similar vacation to your side of Canada soon:) Never grilled tofu before! Seems perfect in your pics. Will have to try this recipe soon.
Milena | craftbeering.com says
Yep! Canadians definitely know how to farmer’s market:) A few years ago Chris and I went to Vancouver for a week and rented a condo with fully equipped kitchen mostly so we could take the water taxi to the Farmer’s market on Granville Island and then be able to bring ‘home’ super fresh seafood and veggies. Oh, good times! We went every day. Only ate dinner out twice. They had it all down to perfection those people at the market. We would eat all kinds of snacks while there, drink beers, then bring the food to the condo, walk around the city to get hungry again, buy local wine or beer and go to cook while enjoying the beautiful city views. I see a similar vacation to your side of Canada soon:) Never grilled tofu before! Seems perfect in your pics. Will have to try this recipe soon.
Girl Heart Food says
I get so excited at farmer’s markets and want to buy everything!! Sounds like you guys had a wonderful time in Vancouver! Hubby and I would probably go to the farmer’s market every day too 🙂 So much selection, right? Thanks so much, Milena. Hope you’re having a lovely week!
Jenny | The Baking Skillet says
It was my first ever St. Patrick’s day, so we went to see the parade and drank green beer at home!!! I love the spirit of the day in the food community. So many awesome foods everywhere! This soup makes me want to curl up and watch a thriller movie!!
Girl Heart Food says
Sounds perfect (and fun) to me, Jenny! Glad you had an awesome time 🙂 Thanks so much!
Kathy @ Beyond the Chicken Coop says
Wow! There’s a whole lot of deliciousness going on in this soup! I’ve never been a huge fan of tofu, but maybe I need to try grilling it! Thanks for another amazing recipe!
Girl Heart Food says
Thank you Kathy!! Grilled tofu is delicious! I’m sure you’d love it 🙂
Jolina says
This soup looks amazing! The colour is so vibrant and I can already imagine the depth of flavour in it. We love tofu! And yeah, they can hold a ton of moisture it always surprises us when we need to dry them out. Crushing on those grill marks BTW. We avoided drunk people on St. Patrick’s Day. Instead we did the whole adult thing and did our taxes! Oh joy.
Girl Heart Food says
Thank you Jolina! I can’t believe how much moisture is in tofu…it’s crazy! That stuff is delicious, though. Totally takes on flavour super well. Thanks for the grill mark love; I was pretty pleased with them. Cheers to a wonderful week, my friend 🙂
karrie @ Tasty Ever After says
You know what I did for St Pats Day. heeheehee 😉 Girl, this soup looks so dang delicious! I love curry anything and I have a big block of firm tofu in the refrig from my latest Korean market trip so I’m making this for dinner this week. And I’m gonna put some kimchi on top of the soup (is that okay?) 🙂 BTW, I don’t own a spiralizer (my bad) so I’ll leave those out or I’ll add some rice noodles.
Coffee with a sandwich? Only if it’s a breakfast sandwich or a sweet treat. I like drinking sparkling water with a sandwich…and a big bag of potato chips! 🙂
Girl Heart Food says
I do, I do 😉 So happy you’re gonna try it! I’m sure that the kimchi would be awesome…’cause kimchi. You’ll have a fusion flavour goin’ on! Let me know how you like it! We had potato chips with our sandwich too (salt and vinegar to be exact) and it was good. Thanks gf! XOXO