Quick Thai-Inspired Coconut Curry Soup with Tofu and Vegetables

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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 soup recipe (vegetarian), ready in about 25 minutes, pairs firm tofu, 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

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Instructions

1. 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.
2. Step 2: Pour in 1 can (14 oz) coconut milk and 3 cups vegetable broth, stirring to combine. Bring to a gentle simmer.
3. 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.
4. 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.
5. 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.
6. Step 6: Serve the soup hot over 2 cups cooked rice noodles, garnished with 1/4 cup chopped fresh cilantro leaves.