Curried udon soup

Curried udon soup

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(5 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4
Whip up a warming bowl of curried noodle soup in just 25 minutes - made creamy with coconut milk and topped with chunks of tofu

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal437
  • fat26g
  • saturates16g
  • carbs35g
  • sugars12g
  • fibre7g
  • protein14g
  • salt1.6g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, thickly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp medium curry powder
  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 1 tbsp clear honey
  • 2 tbsp soy sauce, plus extra to serve (optional)
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 300g pack stir-fry vegetables
  • 200g tofu, cut into bite-sized cubes
  • 2 x 150g packs straight-to-wok udon noodles
  • 4 spring onions, sliced diagonally
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. Heat the oil in a large wok or saucepan and add the onion. Cook for a couple of mins to soften, then stir in the curry powder and cook for 1 min. Gradually add the coconut milk, stirring all the time, until saucy. Add 600ml water to the pan, then stir in the honey and soy sauce. Bring to the boil and cook for 5 mins.

  2. Add the stir-fry vegetables, tofu and udon to the pan, cover and cook for another 3-4 mins. Taste, season and add a little more soy sauce, if you like. Divide between bowls and scatter with the spring onions.

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Comments, questions and tips

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18th Nov, 2014
Made this tonight after work, mainly because it looked quick to put together which it was. Tasted very nice too. I added a bit more salt and a dash of lemon juice. Was nice and warming for an autumn evening.
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