Spicy Tofu and Coconut Curry Soup
Dive into the comforting warmth of this Spicy Tofu and Coconut Curry Soup—a vibrant, flavorful dish that’s perfect for any time of year! Packed with protein-rich tofu and loaded with colorful veggies like carrots, red bell peppers, and spinach, this soup is simmered in a rich, velvety broth made from creamy coconut milk and bold red curry paste. Infused with aromatic garlic, fresh ginger, and a touch of lime juice for tangy brightness, every sip is a harmonious balance of spice and freshness. Easy to prepare in just 40 minutes, this dish is perfect for weeknight dinners or meal prep. Garnish with fresh cilantro or Thai basil to add the perfect finishing touch, and serve it on its own or alongside a bowl of rice or noodles. A must-try for lovers of plant-based, Thai-inspired cuisine!
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Recipe Information
Ingredients
- 400 grams Extra-firm tofu
- 2 tablespoons Coconut oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Red curry paste
- 4 cups Vegetable broth
- 400 milliliters Coconut milk
- 2 Carrots, thinly sliced
- 1 Red bell pepper, thinly sliced
- 2 cups Spinach leaves or baby bok choy
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 teaspoon Sugar (optional)
- 1 teaspoon Chili flakes (optional, for extra spice)
- 0.25 cup Fresh cilantro or Thai basil, chopped
Instructions
Press the tofu to remove excess water. Wrap the tofu in a clean kitchen towel, place a heavy object on top, and let it sit for 15 minutes. Then cut the tofu into 1-inch cubes.
Heat 1 tablespoon of coconut oil in a large pot or Dutch oven over medium heat. Add the tofu cubes and cook until golden on all sides, about 5-7 minutes. Remove the tofu from the pot and set aside.
Add another tablespoon of coconut oil to the same pot. Sauté the diced onion for 2-3 minutes until translucent.
Add the minced garlic and grated ginger to the pot, and cook for an additional 1 minute until fragrant.
Stir in the red curry paste, and cook for 1-2 minutes to release its flavors.
Pour in the vegetable broth and bring to a simmer. Add the sliced carrots and red bell pepper, cooking for 5 minutes until they begin to soften.
Stir in the coconut milk, spinach (or baby bok choy), soy sauce, lime juice, and sugar (if using). Simmer for 5 more minutes.
Return the tofu to the pot and stir gently to combine. If desired, add chili flakes for extra heat.
Taste the soup and adjust seasonings with extra soy sauce, lime juice, or sugar, if needed.
Serve hot, garnished with freshly chopped cilantro or Thai basil. Enjoy with rice or noodles, if desired.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4677 mg | 203% | |
| Total Carbohydrate | 171.5 g | 62% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 70.3 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3187 mg | 245% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 5235 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
