Quick Thai Coconut Curry Soup with Tofu and Mushrooms

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A vibrant Thai-inspired coconut curry soup with silky tofu, earthy mushrooms, and bright lime notes, ready in under 30 minutes. This Thai vegan recipe (gluten free), ready in about 30 minutes, pairs coconut oil, yellow onion, and garlic cloves for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

• 1 tbsp coconut oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste
• 4 cups vegetable broth
• 1 can (14 oz) full fat coconut milk
• 14 oz block firm tofu, drained and cubed into 1-inch pieces
• 1 cup sliced shiitake mushrooms
• 2 tbsp soy sauce
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro, for garnish
• 2 green onions, thinly sliced, for garnish
• 1 tsp brown sugar
• 1 tsp salt
• optional red chili flakes, to taste

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Instructions

1. Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat. Add 1 small finely chopped yellow onion and sauté for 4-5 minutes until translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 2 tbsp red curry paste and cook for 2 minutes, stirring constantly to release the aromas.
4. Step 4: Pour in 4 cups vegetable broth and 1 can (14 oz) full-fat coconut milk, stirring to combine.
5. Step 5: Add 14 oz cubed firm tofu and 1 cup sliced shiitake mushrooms. Bring to a gentle simmer and cook for 8 minutes until mushrooms soften.
6. Step 6: Stir in 2 tbsp soy sauce, 2 tbsp fresh lime juice, 1 tsp brown sugar, and 1 tsp salt. Adjust seasoning with red chili flakes if desired.
7. Step 7: Remove from heat and ladle into bowls. Garnish each serving with 1/4 cup chopped fresh cilantro and 2 thinly sliced green onions.