Thai-Inspired Coconut Curry Soup with Tofu and Vegetables
A fragrant and creamy coconut curry broth filled with tender tofu cubes and vibrant vegetables, perfect for a nutritious weeknight meal. This thai-inspired soups (vegetarian, gluten free) ready in about 35 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 320 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, pressed and cubed extra-firm tofu
- 14 oz can coconut milk
- 3 cups vegetable broth
- 2 tbsp red curry paste
- 3, minced garlic cloves
- 1 tbsp fresh grated ginger
- 1 large, sliced into thin rounds carrot
- 1 medium, thinly sliced red bell pepper
- 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
Instructions
- 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.
- Step 2: Stir in 2 tbsp red curry paste and cook for another minute to release the aromas.
- Step 3: Pour in 14 oz coconut milk and 3 cups vegetable broth, stirring to combine. Bring to a gentle simmer.
- 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.
- 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.
- 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.
Equipment for this recipe
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Frequently asked questions
How long does Thai-Inspired Coconut Curry Soup with Tofu and Vegetables take to make?
Total time is about 35 minutes (15 min prep + 20 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 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 can coconut milk from drying out.
Can I substitute ingredients in 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 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 Thai-Inspired Coconut Curry Soup with Tofu and Vegetables vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
