Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
The coziest and most delicious bowl of nourishing soup I have had in a long time. This Tofu Noodle Curry Soup just became one of my favorite recipes of all time! I am so obsessed with everything about it!
The flavor, the amount of veggies packed in, the fact that it’s easy AND gluten free, nut free, and vegan!? My kind of recipe. It’s super allergy friendly, and it’s hard not to fall in love after the first bite to be honest. It’s savory and dull of flavor, with a creamy coconut Thai curry broth.
Once you make it once, you’ll pretty much have the process down. It’s so easy, and a huge bonus that i requires VERY little chopping, especially for a soup recipe!
This soup is packed with nutrient-dense veggies, like bok choy, snap peas, and bamboo shoots. The veggies are the type that cook super fast, so it really cuts the cook time down a lot for this recipe compared to most soups. Another win!
This was actually my first time making a dish with bamboo shoots! You buy them from a can near the Asian cuisine at the grocery store, and they just need a quick drain, so they are SO easy to work with and add the best added texture to the dish.
It’s high in protein from the tofu, and healthy fats from the full fat coconut milk. The protein and healthy fats combined with the fiber from the veggies and the satisfying rice noodles make it a super filling meal, too.
If I haven’t sold you yet, you just have to try for yourself. I promise you will love this dish if you love Thai food and soup (two of my fave things ever).
Can I make this with a different protein?
Sure! If you want to skip the tofu for something like chicken or shrimp, I would just cook your protein ahead of time in avocado oil, salt, and pepper. Then you can add it in at the end! I haven’t tried it with anything other than tofu, just an FYI! But I think it would work well! Let me know if you try it!
This Tofu Noodle Curry Soup is about to be in my weekly dinner rotation, no doubt. It’s just SO easy and the flavor is out of this world.
I love the fact that it’s gluten free, vegan, and nut free for a super allergy-friendly recipe if you’re making it for a group!
I am so excited for you guys to make this cozy recipe all Fall/Winter long like I will be! I can’t wait to hear what you think. If you make this soup, it means the world if you leave a rating and comment below 🙂 Enjoy! xo
Heat a large heavy bottom pot or dutch oven over medium heat. Add avocado oil, then add your cubed tofu. Season with salt and pepper, and let cook for 3-4 minutes. Remove tofu and set aside.
Add another drizzle of oil to the pot, then add your shallot and garlic. Allow to cook for 3 minutes, then stir in the curry paste and ginger.
Add your broth, coconut milk (both the creamy and watery part), soy sauce, and coconut sugar. Give everything a good stir, bring soup to a simmer and allow to simmer for 5 minutes.
Add your bok choy, snap peas, bamboo shoots, and the cooked tofu to the pot. Allow everything to simmer for another 5 minutes, then add your rice noodles and cook for another 3-4 minutes, or until noodles are cooked.
Turn off heat; add the juice of a lime and your green onion to the pot. Taste, and adjust seasonings if needed. Serve with toppings of choice and enjoy! Leftovers can be stores in the refrigerator for up to 4 days.