Spicy Tofu and Noodle Coconut Soup

Vegan spicy tofu noodle soup
Prep Time: 15M
Cooking Time: 45M
Serves: 4

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1 block firm tofu

2 red chillies

2 cloves of garlic

1 tsp grated ginger

1 large carrot

Handful tenderstem broccoli

Handful green beans

Handful baby corn

2 tbsp of vegan red curry paste

1 can coconut milk

Handful cashew nuts

300-450g cooked noodles

Handful coriander

Oil for cooking

Salt & pepper

Two pans – one frying pan for the tofu & one large pan for the soup

Spicy tofu and noodle coconut soup is a flavourful comfort dish that everyone loves.

It’s a great wholesome dish for cooler evenings when the nights draw in.


  1. Chop the chillies
  2. Crush the garlic cloves
  3. Peel and chop the carrots, julienne style
  4. Wash the remaining veg
  5. Unpackage & drain the tofu, cut into cubes


  1. In the large pan, heat a small amount of oil and add the chopped chillies, leaving back a few pieces for garnish if you so wish
  2. After a minute or so, add the ginger and garlic
  3. Mix well then add the chopped carrots
  4. When the carrots have begun to soften, add the rest of the veg
  5. Add the curry paste and mix well, ensuring everything is well covered
  6. Add the coconut milk, fill the can with water and add to the pan
  7. Bring to the boil then leave to simmer
  8. In the frying pan, heat some more oil then add the cubes of tofu
  9. Turn the tofu occasionally, ensuring all sides cook evenly
  10. Add the noodles to the soup and mix well
  11. Once the tofu is almost cooked, add the cashew nuts to the pan
  12. Add salt and pepper to the soup according to your personal taste
  13. Serve the soup in a bowl, then add the tofu and cashew nuts on top
  14. Garnish with fresh coriander & remaining chopped chillies

Hungry for more? Try this chunky white bean soup.

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