Description
Golden Coconut Noodle Soup is a vibrant and flavor-packed vegan delight featuring crispy baked tofu, aromatic spices, creamy coconut milk, and delicate vermicelli noodles. This hearty and nourishing soup combines warm curry and turmeric notes with fresh lime and green onion garnishes, perfect for a comforting yet light meal.
Ingredients
Scale
Tofu and Coating
- 14 ounces extra firm tofu
- 2 tablespoons low sodium soy sauce
- 1 teaspoon ground ginger
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
Vegetables and Aromatics
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
Spices
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon pepper
Liquids and Finishing
- 4 cups vegetable broth
- 1 can (13.5-14 ounces) coconut milk
- 2 tablespoons lime juice
- 1 tablespoon olive oil (for sautéing)
- 2 stalks green onion, sliced for garnish
- 8 ounces vermicelli rice noodles
- 2 tablespoons sesame seeds for garnish
Instructions
- Prepare and Marinate Tofu: Press and drain the extra firm tofu, then cut it into bite-sized cubes. In a bowl, toss the tofu with low sodium soy sauce, ground ginger, and cornstarch until evenly coated.
- Bake Tofu for Crispiness: Preheat the oven to 400°F (204°C). Place the tofu cubes on a baking sheet lined with parchment paper and bake for 20-25 minutes, turning halfway through, until golden and crispy.
- Sauté Aromatics and Vegetables: While tofu bakes, heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, fresh ginger, celery, and carrots. Sauté until vegetables soften and the mixture becomes fragrant, about 5-7 minutes.
- Add Spices: Stir in curry powder, turmeric, garlic powder, onion powder, cumin, and pepper. Cook for 1-2 minutes to release the spices’ flavors.
- Simmer Soup Base: Pour in the vegetable broth and coconut milk, stirring well to combine. Bring the soup to a gentle simmer and cook for 10 minutes to blend flavors and soften the vegetables further.
- Prepare Noodles: Meanwhile, cook the vermicelli rice noodles according to package instructions, usually soaking in hot water for a few minutes until tender. Drain and set aside.
- Finish Soup: Stir lime juice into the simmering soup. Add the crispy baked tofu cubes and warm through for 1-2 minutes.
- Assemble and Serve: Divide the cooked noodles among serving bowls. Ladle the hot soup with tofu and vegetables over the noodles. Garnish with sliced green onions and sprinkle sesame seeds on top for added texture and flavor.
Notes
- Press tofu well to remove excess moisture before coating and baking to ensure crispiness.
- If you prefer a spicier soup, add a pinch of chili flakes or a sliced fresh chili with the spices.
- Vegetable broth can be substituted with mushroom broth for a richer umami flavor.
- Use gluten-free tamari instead of soy sauce to make this recipe gluten-free.
- Leftover soup stores well refrigerated for up to 3 days; noodles are best added fresh when serving.
