Tofu Coconut Curry Soup

I adore this soup and it is my go-to soup whenever I feel a cold coming on as it clears my sinuses, soothes my throat, and makes me feel all over healthy. I think it is the perfect winter soup because it is warming and comforting with good spice notes. If you like your food a little hotter, add more red pepper flakes.

Serves 4 as a meal in a bowl.


3 c packed fresh baby spinach leaves

1/2 lb snow or sugar peas, trimmed and cut in half

4 oz whole grain pasta such as udon (my favorite for this recipe)

1/4 c minced shallots

2 cloves garlic, minced

4 oz mushrooms (wild or cultivated, I used cremini)

1 14 oz container extra firm water packed tofu, pressed for 30 minutes

2 1/2 tsp red curry paste

1 1/2 tsp curry powder

1/2 tsp each turmeric and coriander

1/4 tsp crushed red pepper flakes

6 cups homemade vegetable broth

1 14 oz can light coconut milk

1/2 cup chopped green onions

1/2 cup (or more) cilantro, chopped

Lime wedges, to serve

Sautee shallots and garlic in a large soup pot in a little water over medium heat 2 minutes. Add mushrooms and tofu, stirring 1 minute. Add spices and curry paste, stir 1 minute. Add vegetable broth and coconut milk, bring to a simmer, simmer 5 minutes. Add noodles, simmer 5 more minutes. Add peas and spinach, simmer 5 more minutes. Stir in cilantro and green onion, remove from heat. Serve with a lime wedge.