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Thai Coconut Soup with Tofu and Rice

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This Thai-inspired soup is creamy, fragrant, and full of flavor. Silky coconut milk meets red curry paste, tofu, and veggies, all served over fluffy jasmine rice. It’s hearty, comforting, and naturally vegan and gluten-free.

Ingredients

Scale

  • 1 tablespoon coconut oil

  • 1 medium onion, diced

  • 3 garlic cloves, minced

  • 1 tablespoon fresh ginger, grated

  • 1 stalk lemongrass, minced (optional but recommended)

  • 2 tablespoons red curry paste

  • 4 cups vegetable broth

  • 1 (14 oz) can full-fat coconut milk

  • 1 tablespoon soy sauce or tamari

  • 1 tablespoon brown sugar

  • 8 oz mushrooms, sliced

  • 1 red bell pepper, thinly sliced

  • 1 (14 oz) block extra-firm tofu, pressed and cubed

  • Juice of 1 lime

  • Salt and pepper, to taste

  • 2 cups cooked jasmine rice

Toppings (optional):

  • Fresh cilantro

  • Sliced green onions

  • Chili oil or sriracha

  • Lime wedges

Instructions

  1. Sauté aromatics:
    In a large pot, heat coconut oil over medium heat. Add onion and cook for 3–4 minutes until soft. Add garlic, ginger, and lemongrass, and cook for 1 minute more.

  2. Add curry paste and liquids:
    Stir in red curry paste and cook for 1 minute. Pour in broth, coconut milk, soy sauce, and brown sugar. Stir to combine.

  3. Add veggies and tofu:
    Add mushrooms, bell pepper, and tofu. Simmer uncovered for 10–15 minutes, until veggies are tender and tofu is heated through.

  4. Season and finish:
    Stir in lime juice and adjust salt and pepper to taste.

  5. Serve:
    Scoop jasmine rice into bowls. Ladle hot soup over rice and top with cilantro, green onions, chili oil, or lime wedges if desired.

Notes

  • Make it spicier by adding more curry paste or a pinch of chili flakes.

  • Press tofu for at least 15 minutes to help it absorb more flavor.

  • This soup stores well in the fridge for up to 3 days (keep rice separate for best texture).

Find it online: https://ukfinda.com/thai-coconut-soup-with-tofu-and-rice/