under 30 minutes vegetarian

Golden Coconut Curry Noodle Soup

This creamy golden curry has a blend of turmeric, ginger, and lemon that infuses into the noodles and vegetables. Topped with coconut chips for a bit of crunch and Tomato Achaar chili for a spicy kick!

Made in partnership with Brooklyn Delhi, makers of premium Indian condiments and sauces. Brooklyn Delhi is founded by chef and cookbook author Chitra Agarwal, who packs the love and flavor of her homestyle recipes into each jar.

30 Minutes

15 Ingredients

Spice Level

Learn to make it

Brooklyn Delhi Tomato Achaar (Spicy Indian Condiment)

9 oz

20% OFF

$9.60 $12.00

Brooklyn Delhi Tomato Achaar (Spicy Indian Condiment) Enter valid zip to shop

14 oz

$2.19

Rated 5.0 out of 5

Based on 2 reviews

House Firm Tofu Enter valid zip to shop

13.5 fl oz

$2.99

Aroy-D Coconut Milk Enter valid zip to shop

16 oz

$3.29

Twin Marquis Cooked Noodles Enter valid zip to shop

25.4 oz

$5.69

Rated 5.0 out of 5

Based on 3 reviews

JB Japanese Soba Noodles Enter valid zip to shop

~2 lb

$1.99

Rated 5.0 out of 5

Based on 11 reviews

Large Carrots (2 lb) Enter valid zip to shop

~1.0-1.3 lb

$2.99

Organic Zucchini (2 count) Enter valid zip to shop

~0.5-0.6 lb

$3.39

Rated 5.0 out of 5

Based on 1 review

Green Kale (1 bunch) Enter valid zip to shop

~1.0-1.3 lb

$3.59 $5.99

Broccoli Crown, No Stem (2 count) Enter valid zip to shop

~1 lb

$4.59

Key Lime (1 lb) Enter valid zip to shop

SEE ALL INGREDIENTS

Step by step

Recipe for Golden Coconut Curry Noodle Soup

Ingredients

For 4 servings

1 Brooklyn Delhi Golden Coconut Curry Simmer Sauce
1 tbsp mild-flavored oil
14 oz firm tofu, cut into 1 inch cubes
1 can (13.5 oz) coconut milk
2-3 c stock
1 lb chopped veggies of choice, we use:
1 c carrots, chopped
1 c broccoli, chopped
1 c zucchini, chopped
1 c kale, chopped
6 oz noodles of choice (choose from soba, egg noodle, or ramen)
Oil, for tossing the noodles
Salt, to taste

For Serving:

Lime
Coconut chips
Brooklyn Delhi Tomato Achaar, for heat

Step by step

step 1

In a large non-stick pan, add 1 tablespoon oil over medium heat until it shimmers.

step 2

Add the tofu in a single layer and cook until golden on the bottom, 4-5 minutes. Flip each piece and cook on a second side until golden.

step 3

Add Golden Coconut Curry simmer sauce, coconut milk, and stock.

step 4

Add your veggies with salt. Increase the heat to bring the curry to a simmer, then lower the heat to maintain a simmer and cook until the vegetables are crisp-tender, about 10 minutes. Adjust consistency with more stock if necessary and add salt to taste.

step 5

While curry is simmering, cook the noodles according to package instructions, drain, rinse with cool water to prevent sticking, and toss with a bit of oil.

step 6

To serve, place a nest of noodles in a bowl and top with the coconut curry soup, a good squeeze of lime, and a sprinkling of coconut chips. Serve with Tomato Achaar for heat. Enjoy!