Gluten-Free Thai Coconut Curry Soup with Tofu

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting, fragrant soup featuring tofu and vegetables simmered in a rich coconut curry broth, perfect for a gluten-free diet. This thai-inspired gluten free (vegetarian) ready in about 25 minutes pairs block, cubed extra firm tofu, red curry paste, (14 oz) full fat coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 2 tbsp red curry paste and sauté for 1-2 minutes until fragrant and bright red.
  2. Step 2: Pour in 1 can (14 oz) coconut milk and 3 cups vegetable broth, stirring to combine. Bring to a gentle simmer.
  3. Step 3: Add 1 medium sliced carrot and 1 medium julienned red bell pepper to the pot. Cook for 5 minutes until vegetables start to soften.
  4. Step 4: Gently add 14 oz cubed extra firm tofu to the soup and simmer for another 5 minutes to warm through.
  5. Step 5: Stir in 1 tbsp fresh lime juice and 1 tbsp fish sauce (or tamari). Remove from heat and fold in 1/4 cup chopped fresh basil and 1/4 cup chopped cilantro.
  6. Step 6: Serve hot as a nourishing gluten-free soup with steamed jasmine rice or on its own.

Frequently asked questions

How long does Gluten-Free Thai Coconut Curry Soup with Tofu take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Gluten-Free Thai Coconut Curry Soup with Tofu?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep block, cubed extra firm tofu from drying out.

Can I substitute ingredients in Gluten-Free Thai Coconut Curry Soup with Tofu?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gluten-Free Thai Coconut Curry Soup with Tofu for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Gluten-Free Thai Coconut Curry Soup with Tofu gluten free?

Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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