Heated Coconut Curry Soup with Tofu and Spinach
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 soups (vegetarian) ready in about 25 minutes pairs can 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
Instructions
- 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.
- Step 2: Stir in 2 tbsp red curry paste and cook for 2 minutes, stirring constantly, until the paste darkens and releases its aroma.
- Step 3: Pour in 14 oz can coconut milk and 2 cups vegetable broth, bring to a gentle simmer.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Heated Coconut Curry Soup with Tofu and Spinach 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 Heated Coconut Curry Soup with Tofu and Spinach?
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 can coconut milk from drying out.
Can I substitute ingredients in Heated Coconut Curry Soup with Tofu and Spinach?
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 Heated Coconut Curry Soup with Tofu and Spinach 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 Heated Coconut Curry Soup with Tofu and Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
