Heated Coconut Curry Soup with Tofu and Spinach

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A comforting hot coconut curry soup with silky tofu cubes and fresh spinach leaves, perfect for warming up on a chilly day. This Thai-inspired soup recipe (vegetarian), ready in about 25 minutes, pairs coconut milk, vegetable broth, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Ingredients

• 14 oz can coconut milk
• 2 cups vegetable broth
• 2 tbsp red curry paste
• 8 oz, cubed firm tofu
• 3 cups, washed fresh spinach
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 1 tbsp lime juice
• 1 tbsp (optional) fish sauce
• 1 tbsp vegetable oil
• 2, sliced green onions

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Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 1 minute until fragrant.
2. Step 2: Stir in 2 tbsp red curry paste and cook for 2 minutes, stirring constantly, until the paste darkens and releases its aroma.
3. Step 3: Pour in 14 oz can coconut milk and 2 cups vegetable broth, bring to a gentle simmer.
4. Step 4: Add 8 oz cubed firm tofu and simmer for 5 minutes until heated through. Stir in 3 cups fresh spinach leaves and cook for another 2 minutes until wilted.
5. Step 5: Remove from heat and stir in 1 tbsp lime juice and 1 tbsp fish sauce if using. Ladle soup into bowls and garnish with 2 sliced green onions. Serve hot.