Goan Curry Noodle Soup

Goan Curry Noodle Soup

This exquisite golden curry noodle soup was inspired by my trip to a local Thai restaurant. I love their coconut curry noodle dishes but wanted to see if I can create something similar using my timesaving Goan sauce. The result is a tasty curry with protein-rich tofu at the heart of the dish. Delicious and nutritious and all vegan.


Serves: 2


  • 8oz. or approximately 3 cups cooked noodles of choice
  • 2 tbsp. oil
  • 1/2 block of extra-firm tofu, cubed
  • 1 small size onion, chopped
  • 1/2 cup green pepper, chopped
  • 1/2 cup mushroom, sliced
  • 1/4 cup frozen peas
  • 5 tbsp. of Tikka N’ Curry Goan sauce
  • 1 cup water or vegetable stock
  • 3 tbsp. coconut cream (optional)



    • Take 1/2 block of extra firm tofu and cut it into cubes. Use a paper towel or tofu pressure to remove excess water.
    • Heat 2 tbsp. oil in a saucepan over medium-high heat. Pan fry tofu until browned. Flip and pan-fry another side for additional 4-5 minutes or Tofu is browned. Transfer to another plate.
    • Add all vegetables into the same pan. Sauté for a few minutes.
    • Add Tikka N’ Curry Goan sauce, water or vegetable stock, coconut cream, cover with a lid and cook for 15 minutes.
    • While the curry is simmering, cook noodles according to instructions on the label.
    • Once noodles are cooked, transfer noodles to a soup bowl. Top it with curry and tofu.


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