Thai Vegetable Tofu Soup
Transport your taste buds to Southeast Asia with this vibrant and comforting Thai Vegetable Tofu Soup. Loaded with a medley of fresh vegetables like carrots, zucchini, and red bell peppers, this soup is infused with the bold flavors of red curry paste, creamy coconut milk, and aromatic ginger. Protein-rich cubes of tofu soak up the luscious broth, while baby spinach adds a burst of fresh greenery. With a perfect balance of zesty lime juice, savory soy sauce, and a whisper of sweetness from brown sugar, this quick 40-minute recipe is as easy as it is flavorful. Topped with fresh cilantro and optional chili slices for a spicy kick, this vegan Thai-inspired soup is the perfect warming meal for weeknights or chilly evenings.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 tablespoon Coconut oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Red curry paste
- 14 ounces Coconut milk
- 4 cups Vegetable broth
- 2 Carrots, sliced into thin rounds
- 1 Red bell pepper, sliced into thin strips
- 1 Zucchini, sliced into half-moons
- 14 ounces Extra-firm tofu, cubed
- 2 cups Baby spinach
- 2 tablespoons Fresh lime juice
- 1 tablespoon Soy sauce
- 1 teaspoon Brown sugar
- 2 tablespoons Fresh cilantro, chopped
- 1 Jalapeño or red chili, thinly sliced (optional)
Instructions
Heat coconut oil in a large pot or Dutch oven over medium heat.
Add diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the red curry paste and stir to combine, cooking for another 1 minute to release its flavors.
Pour in the coconut milk and vegetable broth, stirring well to mix the curry paste evenly.
Bring the mixture to a gentle boil, then reduce heat to low.
Add the sliced carrots, red bell pepper, and zucchini. Simmer for 10-12 minutes, or until the vegetables are tender but still vibrant.
Gently fold in the cubed tofu, baby spinach, lime juice, soy sauce, and brown sugar. Cook for another 2-3 minutes, allowing the spinach to wilt and flavors to meld together.
Taste and adjust seasoning if necessary, adding more lime juice, soy sauce, or curry paste to suit your preference.
Remove from heat and serve hot, garnished with chopped cilantro and optional sliced jalapeño or red chili for some extra heat.
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1053 mg | 46% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 17.2 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 771 mg | 59% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1104 mg | 23% | |
*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.
