Quick Thai-Inspired Coconut Curry Soup with Tofu and Vegetables
A fragrant and creamy coconut curry soup with silky tofu, colorful vegetables, and a bright lime finish ready in under 30 minutes. This thai-inspired soups (vegetarian) ready in about 25 minutes pairs block, drained and cubed firm tofu, (14 oz) coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 block, drained and cubed firm tofu
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 2 tbsp red curry paste
- 1 tbsp grated fresh ginger
- 3 minced garlic cloves
- 1 medium, peeled and thinly sliced carrot
- 1 medium, thinly sliced red bell pepper
- 2 cups baby spinach
- 2 tbsp lime juice
- 1 tbsp (optional for umami) fish sauce
- 1 tsp brown sugar
- 1/4 cup chopped for garnish cilantro leaves
- 2 cups cooked rice noodles
Instructions
- Step 1: In a large pot over medium heat, add 2 tbsp red curry paste, 1 tbsp grated fresh ginger, and 3 minced garlic cloves. Sauté for 1-2 minutes until fragrant and the paste darkens slightly.
- 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 peeled and thinly sliced carrot and 1 medium thinly sliced red bell pepper to the pot. Simmer for 5 minutes until vegetables are tender but still vibrant.
- Step 4: Gently stir in 14 oz firm tofu cut into cubes and 2 cups baby spinach. Cook for 2 more minutes until spinach wilts and tofu is warmed through.
- Step 5: Remove from heat and stir in 2 tbsp lime juice, 1 tbsp fish sauce (optional), and 1 tsp brown sugar to balance flavors.
- Step 6: Serve the soup hot over 2 cups cooked rice noodles, garnished with 1/4 cup chopped fresh cilantro leaves.
Equipment for this recipe
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Frequently asked questions
How long does Quick Thai-Inspired Coconut Curry Soup with Tofu and Vegetables 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 Quick Thai-Inspired Coconut Curry Soup with Tofu and Vegetables?
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 (14 oz) coconut milk from drying out.
Can I substitute ingredients in Quick Thai-Inspired Coconut Curry Soup with Tofu and Vegetables?
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 Quick Thai-Inspired Coconut Curry Soup with Tofu and Vegetables 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 Quick Thai-Inspired Coconut Curry Soup with Tofu and Vegetables 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.
