We had our first snow the other day! It was beautiful and made me so happy but also made me crave soup. This coconut curry soup w/ sesame crusted tofu is the soup I want to cuddle up on the couch with all winter. It’s warming, spicy, and so creamy. You’re going to love it! The best part of the dish is the sesame crusted tofu. The sesame seeds give the tofu a nice nutty taste and crunch while the inside becomes chewy and delicious! I’m obsessed with this crispy baked tofu. If you’re a tofu-hater, this recipe will definitely change your mind.
This coconut curry soup w/ sesame crusted tofu is my go-to this winter because it has so many healthy benefits. Ginger and garlic are great for fighting colds as well as the turmeric in the curry powder. Miso paste is another incredibly healthy ingredient that is amazing for gut health!
What You Will Need For This Coconut Curry Soup w/ Sesame Crusted Tofu
- Extra Firm Tofu
- Sesame Seeds
- Coconut Milk
- Curry Powder
- Ramen Noodles
How To Make The Best Coconut Curry Soup Every Time
Noodles tend to fall apart and get soggy when not eaten day-of so to prevent this, I recommend cooking the noodles separate then adding them to your bowl before adding the soup. If serving to multiple people, cook noodles in soup and serve immediately.
Pressing tofu is optional in this recipe but I always recommend it.
More Recipes You Might Like:
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Coconut Curry Soup w/ Sesame Crusted Tofu
Sesame Crusted Tofu:
- 1 Block Extra-Firm Tofu
- 2 tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 tbsps Cornstarch
- 3-4 tbsps Sesame Seeds
Coconut Curry Soup:
- 1 tbsp Olive Oil
- 1/2 cup Shallot minced
- 1 cup Red Bell Pepper diced
- 1 cup Carrots diced
- 2 tbsp Fresh Ginger minced
- 3-4 Garlic Cloves minced
- 3-4 Dried Chilis can sub Sambal Oelek if needed
- 2 tbsp Curry Powder
- 1 Can Full Fat Coconut Milk
- 6 cups opens in a new tab">Vegetable Broth
- 2-3 tbsp Soy Sauce more or less to taste
- 1 tbsp Maple Syrup
- 2 tbsp opens in a new tab">Miso Paste
- 1 tbsp Lime Juice
- 1/2 tsp Black Pepper to taste
- 10 oz of Ramen Noodles I recommend Lotus Foods Brown Rice Ramen
- Green Onions thinly sliced
- Cilantro chopped
- Sesame Seeds
- Lime Wedges
- Preheat oven to 425F
- Make the Sesame Crusted Tofu by draining the block of tofu and squeezing as much water out as possible. Cube the tofu in to bite sized pieces.
- Whisk together the olive oil, salt, and pepper in a large bowl. Add the cubed tofu to the bowl and gently toss in the oil. Then, add the sesame seeds. Toss carefully. Add the cornstarch and toss carefully once again.
- Place the tofu on a parchment lined baking tray and spread out so they don't touch each other. Bake for 30 minutes or until crispy.
- Chop the shallots, red bell pepper, and carrots. Mince the garlic and ginger. Set aside.
- Heat a large pot on medium. Add the oil followed by the shallots, red peppers, carrots, and a pinch of salt. Cook until soft. About 5-7 minutes. Then, add the minced garlic, ginger, and dried chilis. Cook for another 2 minutes.
- Add in the curry powder and cook for 1 more minute. Whisk in the coconut milk and vegetable broth. Bring to a boil.
- If serving all of the soup now, add in the noodles and cook according to package. If serving soup now with expected leftovers, cook the noodles separately according to package and continue to boil soup for 3 minutes. Turn off heat.
- Add in the soy sauce, maple syrup, lime juice, and black pepper.
- Add the miso paste by removing about 1/4 cup of the liquid from the soup and whisking the miso paste until no chunks remain. Pour miso paste back in to soup and stir.
- Add the noodles and soup to a serving bowl and top with sesame crusted tofu, cilantro, green onion, and a lime wedge. Enjoy!