Thai Coconut Soup with Tofu and Rice

Thai Coconut Soup with Tofu and Rice is a creamy, fragrant, and comforting bowl of Southeast Asian-inspired goodness. Infused with the bold flavors of lemongrass, ginger, and lime, this plant-based twist on Thai Tom Kha is hearty enough to serve as a full meal—thanks to silky tofu and tender rice that soak up the rich coconut broth.

Why You’ll Love This Recipe

This soup brings the warmth and depth of Thai cuisine into your kitchen with simple ingredients and a one-pot method. It’s cozy, flavorful, and fully plant-based, making it perfect for weeknight dinners or when you’re craving something soothing but exciting.

• Full of bright, aromatic Thai flavors
• Vegan, gluten-free, and protein-packed
• A complete meal in one comforting bowl
• Easy to customize with veggies or spice levels
• Great for meal prep and leftovers

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Extra-firm tofu, pressed and cubed
• Jasmine rice (cooked)
• Coconut milk (full-fat for creaminess)
• Vegetable broth
• Fresh ginger, sliced
• Garlic cloves, minced
• Lemongrass stalks, smashed (or lemongrass paste)
• Lime juice
• Soy sauce or tamari
• Mushrooms (shiitake or button), sliced
• Carrots, thinly sliced
• Red bell pepper, sliced
• Thai red curry paste (optional, for heat and depth)
• Brown sugar (or coconut sugar)
• Fresh cilantro and green onions (for garnish)
• Chili flakes or Thai chilies (optional, for spice)
• Neutral oil (for sautéing)

directions

1. In a large pot, heat oil over medium heat. Add garlic, ginger, and lemongrass. Sauté for 2–3 minutes until fragrant.
2. Stir in mushrooms, carrots, and bell pepper. Cook for 3–4 minutes until slightly softened.
3. Add coconut milk, vegetable broth, soy sauce, brown sugar, and Thai red curry paste (if using). Stir to combine.
4. Bring to a gentle simmer and let cook for 10–15 minutes to allow the flavors to meld.
5. Gently stir in tofu and simmer for another 5 minutes.
6. Remove lemongrass pieces (if using whole stalks), and stir in lime juice. Taste and adjust seasoning—add more lime juice, soy sauce, or chili if needed.
7. To serve, place cooked rice into bowls and ladle the hot soup over the top.
8. Garnish with chopped cilantro, green onions, and chili flakes or fresh chilies if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• With Noodles: Replace rice with rice noodles or glass noodles for a Thai noodle soup twist.
• Add Greens: Stir in baby spinach, bok choy, or kale just before serving.
• More Protein: Add edamame or chickpeas for extra plant-based protein.
• Milder Version: Omit the curry paste and chili if you prefer a gentle flavor.
• Creamier Soup: Use two cans of coconut milk for an extra-rich base.

storage/reheating

Store soup and rice separately in airtight containers in the fridge for up to 4 days.
Reheat the soup on the stovetop over medium heat, or microwave individual portions for 2–3 minutes.
Reheat rice separately and add to your bowl just before serving.
This soup also freezes well (without the rice)—store in freezer-safe containers for up to 2 months.

FAQs

Is this soup vegan?

Yes, as long as you use vegetable broth and soy sauce or tamari, this recipe is completely vegan.

Can I make it without tofu?

Absolutely—substitute with mushrooms, chickpeas, or more vegetables for a tofu-free version.

How do I cook the rice?

Cook jasmine rice according to package instructions, or use leftover rice for convenience.

Can I use light coconut milk?

You can, but the soup will be less creamy. Full-fat coconut milk is recommended for the best flavor.

What can I use instead of lemongrass?

Lemongrass paste or a squeeze of lime zest can mimic the citrusy flavor.

Is Thai red curry paste necessary?

No, but it adds heat and richness. You can skip it or replace it with chili paste or fresh chili.

Can I use other types of mushrooms?

Yes—shiitake, oyster, cremini, or white button mushrooms all work well.

How spicy is this soup?

That’s up to you! Adjust the amount of curry paste or chilies to your spice preference.

Can I make this in advance?

Yes, it reheats beautifully—just store rice and soup separately to maintain texture.

What toppings work well?

Try chopped peanuts, lime wedges, bean sprouts, or a drizzle of sesame oil for extra flavor.

Conclusion

Thai Coconut Soup with Tofu and Rice is a soul-soothing, flavor-packed dish that brings together creamy coconut, zesty aromatics, and hearty ingredients in one beautiful bowl. It’s easy to make, endlessly customizable, and sure to become a weeknight favorite when you’re craving comfort with a kick.

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