Gluten-Free Thai Coconut Curry Soup with Tofu

By AislePrompt Editorial · Published 2026-07-16 · Updated 2026-07-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (vegetarian), ready in about 25 minutes, pairs extra firm tofu, red curry paste, 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 rice, quinoa, or a quick salad. 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

14 oz block, cubed extra firm tofu
2 tbsp red curry paste
1 can (14 oz) full fat coconut milk
3 cups vegetable broth
1 medium, sliced into thin rounds carrot
1 medium, julienned red bell pepper
1 tbsp fresh lime juice
1 tbsp (or tamari for vegan) fish sauce
1/4 cup chopped fresh basil leaves
1/4 cup chopped cilantro leaves
1 tbsp olive oil

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Instructions

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.
Step 2: Pour in 1 can (14 oz) coconut milk and 3 cups vegetable broth, stirring to combine. Bring to a gentle simmer.
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.
Step 4: Gently add 14 oz cubed extra firm tofu to the soup and simmer for another 5 minutes to warm through.
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.
Step 6: Serve hot as a nourishing gluten-free soup with steamed jasmine rice or on its own.