Thai Tofu Zoodle Soup
This super healthy Thai tofu zoodle soup is filled with a rainbow of veggies and spicy red curry flavor. It's the perfect way to hit refresh on your week!
Yield: 4 servings
  • 2 tbsp coconut oil, divided
  • 1 lb super firm tofu, drained and cut into 1-inch cubes
  • 1 sweet onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, thinly sliced
  • ½ cup thinly sliced baby carrots
  • ½ tsp minced fresh ginger
  • 2 tbsp thai red curry paste
  • 1½ cups vegetable broth
  • 14 oz full fat coconut milk
  • 8 oz sugar snap peas, trimmed
  • 2 zucchini, spiralized
  • salt and black pepper, to taste
  • juice of 1 lime, to taste
  1. Melt 1 tbsp of the coconut oil in a large nonstick wok over high heat. Add the tofu to the pan and fry until browned on all sides, flipping the cubes after a few minutes. Remove to a paper towel-lined plate to drain and set aside.
  2. In the same wok, heat the remaining coconut oil over medium-low heat. Add in the onions, garlic, peppers, carrots, and ginger. Season with a pinch of salt and black pepper. Cook until the veggies are slightly softened, about 5 minutes. Stir in the curry paste and cook for an additional 5 minutes.
  3. Pour the veggie broth and coconut milk in to the pan along with the snap peas and fried tofu. Bring to a boil, then lower the heat and simmer for 5 minutes. Season to taste with salt, black pepper, and lime juice.
  4. Just before serving, stir in the zucchini noodles allowing them to soften slightly. Serve warm.
Recipe adapted from How Sweet Eats
Recipe by Joanne Eats Well With Others at