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Cocobella Yellow Curry & Coconut Noodle Soup

  • Total: 15 mins prep, 15 mins cooking time
  • Serves: 2



1/2 cup coconut cream
• 1/2 cup vegetable stock
• 1 x 250mL Cocobella Straight Up coconut water
• Small knob of ginger
• 3 cloves garlic
• 10cm piece of lemongrass
• 2 x 10cm pieces of the white part of spring onion
• 1 tsp curry powder
• 1 tsp turmeric

Noodles and vegetables:

• 2 servings of any pasta
• 300g firm tofu
• 2 cups vegetables as desired (such as red cabbage, carrots, edamame and kale)


  1. For the soup, add all liquids to a high powered blender.
  2. Finely chop the ginger, garlic, lemongrass and white part of the spring onion. Add to a small frying pan with the spices and a dash of oil. Sauté for 5 minutes or until fragrant.
  3. Add mixture to the high powered blender and blend. Pour into a small saucepan and heat gently.
  4. Cook pasta according to packet instructions.
  5. Cut tofu into cubes and sauté in frying pan until it reaches your desired texture or until golden brown.
  6. Cut and prepare raw vegetables as desired.
  7. Add soup, noodles, tofu and vegetables to bowls and enjoy hot or warm!

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