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Week of 3/24/25

Tofu and Green Curry Noodle Soup
with zucchini and broccoli

Active: 25 Total: 25
Original GF Paleo Vegetarian
Tofu and Green Curry Noodle Soup

While most soups require time to develop flavor, this one comes together in a flash. Its bold spices, tender noodles and vegetables, and creamy broth will warm you to your toes!
Smarts: This soup is highly adaptable. Use a different type of curry paste, other proteins, or swap in other quick-cooking vegetables for a more customized meal.

Tags
One Pot, Quick and Easy
Proteins
Tofu
Cuisines
Asian - Thai
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23

Ingredients

Metric
Servings:
4
Tofu and Green Curry Noodle Soup:
  • Tofu, extra-firm - 16 oz , sliced into 1/2" / 1.3 cm cubes (vacuum-packed preferred)
  • Broccoli - 12 oz , chopped into small florets
  • Zucchini - 12 oz , diced
  • Noodles, udon - 8 oz , sub any type of long noodle
  • Cilantro, fresh - 3 Tbsp , chopped
  • Coconut milk (14 oz / 397 g) - 1 can
  • Curry paste, green - 2 Tbsp , use more or less depending on your spice preference (sub red or yellow curry paste)
  • Brown sugar - 1 1/2 Tbsp
  • Stock, vegetable - 6 cups (sub any type of stock)
  • Fish sauce - 3 Tbsp
  • Lime juice - 1 Tbsp
  • Hot sauce (opt) - for serving

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)

  2. Broccoli - Prep as directed. (Can be done up to 5 days ahead)

  3. Zucchini - Prep as directed. (Can be done up to 3 days ahead)

  4. Prepare noodles - Cook or heat the noodles according to package directions. Toss with a bit of oil if necessary to prevent sticking.

  5. Cilantro - Prep as directed.

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Make

  1. Heat a Dutch oven or deep pot over medium-high heat. Pour in coconut milk. Whisk in curry paste and sugar. 

  2. Stir in stock, fish sauce, tofu, and broccoli. Mix everything together, cover and bring to a boil.

  3. Add zucchini and simmer, uncovered, until vegetables are crisp-tender, ~2 to 3 minutes more. Turn heat off and add lime juice. Taste and season with more fish sauce, sugar, curry paste, or lime juice if needed. 

  4. Divide noodles into serving bowls. Ladle soup over noodles and top with cilantro and hot sauce (if using). Enjoy!

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