Imagine a bowl of pure culinary magic that combines the creamy richness of coconut milk, the bold kick of red curry, and the light, fresh spirals of zucchini noodles - all topped with perfectly grilled tofu that will make your taste buds dance! This isn't just another soup; it's a Thai-inspired masterpiece that promises to revolutionize your weeknight dinner routine. Whether you're a health-conscious foodie or someone seeking an explosion of flavors, this Zucchini Noodle Curry Coconut Soup is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 zucchinis, spiralized
- 1 block firm tofu, cubed
- 1 can coconut milk
- 1 tablespoon red curry paste
- 1 onion, chopped
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by preparing all your ingredients. Spiralize the zucchinis using a spiralizer to create zucchini noodles. Cube the firm tofu into bite-sized pieces. Chop the onion finely and set aside.
- In a large pot, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the red curry paste to the pot with the onions. Stir well to combine and cook for another 2 minutes, allowing the flavors to meld together.
- Pour in the vegetable broth and the can of coconut milk. Stir well to incorporate the curry paste fully into the broth. Bring the mixture to a gentle simmer.
- While the soup is simmering, prepare the grilled tofu. Preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the grill grates to prevent sticking.
- Season the cubed tofu with salt and pepper. Once the grill is hot, add the tofu cubes in a single layer. Grill for about 3-4 minutes on each side, or until golden brown and crispy. Remove from the grill and set aside.
- After the soup has simmered for about 10 minutes, add the spiralized zucchini noodles to the pot. Cook for an additional 3-5 minutes, or until the zucchini noodles are tender but still slightly firm.
- Season the soup with additional salt and pepper to taste. If desired, you can add more red curry paste for extra heat.
- To serve, ladle the curry coconut soup into bowls. Top each bowl with the grilled tofu and garnish with fresh basil leaves for a burst of flavor and color.
- Enjoy your Zucchini Noodle Curry Coconut Soup with Grilled Tofu warm, savoring the delightful combination of flavors!
Tips
- Spiralize Technique: For the best zucchini noodles, use fresh, firm zucchinis and spiralize them just before cooking to prevent excess moisture.
- Tofu Grilling Secrets: Pat your tofu dry before grilling to achieve that perfect golden-brown crispy exterior. Using a well-seasoned grill pan helps create beautiful grill marks.
- Flavor Layering: Toast the red curry paste with onions before adding liquids to intensify the aromatics and develop a deeper flavor profile.
- Coconut Milk Tip: Choose full-fat coconut milk for a richer, creamier soup texture that will elevate the entire dish.
- Customization Hack: Feel free to adjust the curry paste quantity to control the heat level - start conservatively and add more if you prefer a spicier soup.
- Garnish Game: Fresh basil is crucial! Add it just before serving to maintain its vibrant color and release maximum flavor.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 15g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 0mg
