Thai-Inspired Coconut Curry Soup with Tofu and Vegetables

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A fragrant and creamy coconut curry broth filled with tender tofu cubes and vibrant vegetables, perfect for a nutritious weeknight meal. This Thai soup recipe (vegetarian, gluten free), ready in about 35 minutes, pairs extra-firm tofu, coconut milk, and vegetable broth for a weeknight-friendly dinner. Each serving lands at about 320 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

• 14 oz block extra-firm tofu, pressed and cubed
• 14 oz can coconut milk
• 3 cups vegetable broth
• 2 tbsp red curry paste
• 3 garlic cloves, minced
• 1 tbsp fresh grated ginger
• 1 large carrot, sliced into thin rounds
• 1 medium red bell pepper, thinly sliced
• 2 cups baby spinach
• 1 tbsp fresh lime juice
• 2 tbsp soy sauce
• 1/4 cup chopped cilantro
• 2 tbsp vegetable oil
• 1 tsp salt

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 3 minced garlic cloves and 1 tbsp fresh grated ginger, sautéing for 1-2 minutes until fragrant.
2. Step 2: Stir in 2 tbsp red curry paste and cook for another minute to release the aromas.
3. Step 3: Pour in 14 oz coconut milk and 3 cups vegetable broth, stirring to combine. Bring to a gentle simmer.
4. Step 4: Add 1 large sliced carrot and 1 medium thinly sliced red bell pepper to the pot. Simmer for 5 minutes until vegetables begin to soften.
5. Step 5: Gently stir in 14 oz pressed and cubed extra-firm tofu and 2 cups baby spinach. Cook for 3-4 minutes until spinach wilts and tofu is warmed through.
6. Step 6: Season the soup with 1 tbsp fresh lime juice, 2 tbsp soy sauce, and 1 tsp salt. Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.