Thai Coconut Tofu Soup
Transport your taste buds to the vibrant streets of Thailand with this creamy and flavor-packed Thai Coconut Tofu Soup. Bursting with fragrant red curry paste, fresh ginger, and garlic, this comforting soup features tender cubes of tofu, savory mushrooms, and crisp red bell peppers simmered in a silky blend of vegetable broth and coconut milk. Balanced with a twist of lime juice, a hint of soy sauce, and a touch of brown sugar, this plant-based dish is finished with a flurry of fresh cilantro, green onions, and aromatic Thai basil. Perfect on its own or served over rice or rice noodles for a heartier option, this easy-to-make recipe is ready in just 40 minutes and delivers a nourishing bowl of authentic Thai flavors. Ideal for vegetarians and vegans alike, it’s a must-try for anyone seeking an irresistible, restaurant-quality soup at home!
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Recipe Information
Ingredients
- 1 tablespoon coconut oil
- 2 tablespoons red curry paste
- 1 teaspoon fresh ginger (grated)
- 3 cloves garlic (minced)
- 4 cups vegetable broth
- 14 ounces unsweetened coconut milk
- 14 ounces extra-firm tofu (cubed)
- 1 cup mushrooms (sliced)
- 1 red bell pepper (julienned)
- 2 tablespoons lime juice
- 3 tablespoons soy sauce
- 1 teaspoon brown sugar
- 2 tablespoons cilantro (chopped)
- 2 green onions (sliced)
- 1 handful Thai basil leaves
- 2 cups optional cooked rice or rice noodles
Instructions
Heat a large pot over medium heat and add the coconut oil.
Stir in the red curry paste, grated ginger, and minced garlic. Cook for 1-2 minutes until fragrant.
Pour in the vegetable broth and bring to a simmer.
Add the coconut milk and stir well to combine.
Gently add the cubed tofu, sliced mushrooms, and julienned red bell pepper to the pot. Simmer for 10-12 minutes until the vegetables are tender and the tofu is warmed through.
Stir in the lime juice, soy sauce, and brown sugar. Adjust seasoning to taste, adding more soy sauce or lime juice if needed.
Remove the pot from heat and stir in chopped cilantro and sliced green onions.
Serve hot, garnished with fresh Thai basil leaves. Optionally, ladle the soup over cooked rice or rice noodles for a heartier meal.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4722 mg | 205% | |
| Total Carbohydrate | 221.9 g | 81% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 31.1 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 3768 mg | 290% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3986 mg | 85% | |
*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.
