Creamy Coconut Curry Soup With Tofu – Comforting, Flavorful, and Easy

This creamy coconut curry soup is the kind of cozy bowl you make once and crave all week. It’s rich, fragrant, and full of warming spices, yet still light enough for a weekday meal. Tofu adds satisfying protein, while vegetables bring color and freshness.

The broth is silky, thanks to coconut milk, with just the right balance of heat, sweet, and tang. It’s easy to customize, quick to put together, and tastes even better the next day.

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Creamy Coconut Curry Soup With Tofu - Comforting, Flavorful, and Easy

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 14 oz (400 g) extra-firm tofu, pressed and cut into 1-inch cubes
• 2 tbsp neutral oil (avocado, canola, or light olive oil), divided
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced or grated
• 2–3 tbsp red curry paste (adjust for heat and brand strength)
• 1–2 tsp curry powder (optional, for warmth and depth)
• 1 red bell pepper, thinly sliced
• 1 medium carrot, thinly sliced or julienned
• 1 small zucchini, halved lengthwise and sliced
• 4 cups vegetable broth (low-sodium preferred)
• 1 can (13.5–14 oz) full-fat coconut milk
• 1–2 tsp soy sauce or tamari (to taste)
• 1–2 tsp brown sugar or maple syrup (to balance the heat)
• Juice of 1 lime, plus extra wedges for serving
• Fresh cilantro or Thai basil, chopped, for garnish
• Thinly sliced green onions, for garnish
• Optional add-ins: 1 cup baby spinach, 1 cup snow peas, or 1 cup sliced mushrooms
• Optional heat: 1 small red chili or a pinch of chili flakes
• Salt and black pepper, to taste
• Cooked jasmine rice or rice noodles, for serving (optional)

Instructions

• Press and prep the tofu: Wrap the tofu in a clean kitchen towel and press under something heavy for 15–20 minutes to remove excess moisture.Cut into cubes.
• Brown the tofu: Heat 1 tbsp oil in a large pot or Dutch oven over medium-high heat. Add tofu in a single layer and cook, turning occasionally, until golden on most sides, about 6–8 minutes. Transfer to a plate and season with a pinch of salt.
• Sauté aromatics: Reduce heat to medium.Add the remaining 1 tbsp oil, onion, and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and ginger, and cook another 30–60 seconds until fragrant.
• Toast the curry: Stir in red curry paste and curry powder.Cook 1–2 minutes, stirring, until the paste darkens slightly and smells aromatic. This step deepens flavor.
• Add veggies: Add bell pepper, carrot, and zucchini. Stir to coat in the curry mixture and cook 2–3 minutes to soften slightly.
• Build the broth: Pour in vegetable broth and bring to a gentle simmer.Stir in coconut milk until the broth is creamy and smooth.
• Season: Add soy sauce and brown sugar. Taste and adjust the salt. If using chili or chili flakes, add now for extra heat.
• Simmer: Let the soup simmer uncovered for 8–10 minutes, until the vegetables are tender but still vibrant.Stir in optional spinach or snow peas during the last 2 minutes.
• Finish with brightness: Return tofu to the pot and warm through for 1–2 minutes. Turn off heat and stir in lime juice.
• Serve: Ladle into bowls and top with cilantro or Thai basil and green onions. Serve as-is or over a small scoop of jasmine rice or rice noodles.

What Makes This Recipe So Good

• Comforting and bright: The coconut milk gives a lush, creamy texture, while lime and fresh herbs keep it lively and balanced.
• Weeknight-friendly: Most of the work is chopping. The soup simmers in about 20 minutes, and you can prep the tofu and veggies ahead of time.
• Protein-packed and plant-based: Tofu soaks up the curry flavors and makes the soup hearty without feeling heavy.
• Flexible ingredients: Swap the veggies based on what you have—broccoli, spinach, mushrooms, or snap peas all work well.
• Meal-prep ready: The flavors meld beautifully in the fridge, making it perfect for lunches or easy dinners.

Ingredients

• 14 oz (400 g) extra-firm tofu, pressed and cut into 1-inch cubes
• 2 tbsp neutral oil (avocado, canola, or light olive oil), divided
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced or grated
• 2–3 tbsp red curry paste (adjust for heat and brand strength)
• 1–2 tsp curry powder (optional, for warmth and depth)
• 1 red bell pepper, thinly sliced
• 1 medium carrot, thinly sliced or julienned
• 1 small zucchini, halved lengthwise and sliced
• 4 cups vegetable broth (low-sodium preferred)
• 1 can (13.5–14 oz) full-fat coconut milk
• 1–2 tsp soy sauce or tamari (to taste)
• 1–2 tsp brown sugar or maple syrup (to balance the heat)
• Juice of 1 lime, plus extra wedges for serving
• Fresh cilantro or Thai basil, chopped, for garnish
• Thinly sliced green onions, for garnish
• Optional add-ins: 1 cup baby spinach, 1 cup snow peas, or 1 cup sliced mushrooms
• Optional heat: 1 small red chili or a pinch of chili flakes
• Salt and black pepper, to taste
• Cooked jasmine rice or rice noodles, for serving (optional)

Instructions

1. Press and prep the tofu: Wrap the tofu in a clean kitchen towel and press under something heavy for 15–20 minutes to remove excess moisture.

   Cut into cubes.

2. Brown the tofu: Heat 1 tbsp oil in a large pot or Dutch oven over medium-high heat. Add tofu in a single layer and cook, turning occasionally, until golden on most sides, about 6–8 minutes. Transfer to a plate and season with a pinch of salt.
3. Sauté aromatics: Reduce heat to medium.

   Add the remaining 1 tbsp oil, onion, and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and ginger, and cook another 30–60 seconds until fragrant.

4. Toast the curry: Stir in red curry paste and curry powder.

   Cook 1–2 minutes, stirring, until the paste darkens slightly and smells aromatic. This step deepens flavor.

5. Add veggies: Add bell pepper, carrot, and zucchini. Stir to coat in the curry mixture and cook 2–3 minutes to soften slightly.
6. Build the broth: Pour in vegetable broth and bring to a gentle simmer.

   Stir in coconut milk until the broth is creamy and smooth.

7. Season: Add soy sauce and brown sugar. Taste and adjust the salt. If using chili or chili flakes, add now for extra heat.
8. Simmer: Let the soup simmer uncovered for 8–10 minutes, until the vegetables are tender but still vibrant.

   Stir in optional spinach or snow peas during the last 2 minutes.

9. Finish with brightness: Return tofu to the pot and warm through for 1–2 minutes. Turn off heat and stir in lime juice.
10. Serve: Ladle into bowls and top with cilantro or Thai basil and green onions. Serve as-is or over a small scoop of jasmine rice or rice noodles.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.

  The flavors improve after a night in the fridge.

• Freezer: Freeze for up to 2 months. The texture of tofu softens slightly, but the soup stays delicious. Thaw overnight in the fridge.
• Reheating: Warm gently on the stove over low to medium heat.

  Avoid boiling to prevent the coconut milk from separating. Add a splash of broth or water if it thickens.

• Separately store starches: Keep rice or noodles in a separate container to avoid them soaking up the broth.

Benefits of This Recipe

• Balanced nutrition: Tofu provides protein and calcium, while vegetables add fiber, vitamins, and contrasting textures.
• Anti-inflammatory ingredients: Ginger, garlic, and curry paste bring antioxidants and natural warmth that support digestion.
• Satiety without heaviness: Coconut milk gives a rich mouthfeel, helping you feel satisfied with moderate portions.
• Customizable for dietary needs: It’s naturally dairy-free and can be gluten-free if you use tamari and verified gluten-free curry paste.
• Great for batch cooking: Doubles well and holds up for several days, making it a solid meal-prep option.

Common Mistakes to Avoid

• Skipping the tofu press: Unpressed tofu releases water in the pot, which prevents browning and dilutes flavor.
• Not toasting the curry paste: Raw curry paste tastes flat. A brief sauté unlocks deeper, more complex flavors.
• Overcooking the vegetables: Simmer just until tender.

  You want a bit of bite for texture contrast.

• Boiling the coconut milk: A hard boil can cause splitting. Keep the heat at a gentle simmer.
• Overloading with salt early: Curry paste and soy sauce are salty. Taste after adding them, then season as needed.

Variations You Can Try

• Green curry version: Swap red curry paste for green, add bamboo shoots and Thai basil, and finish with extra lime.
• Pumpkin or sweet potato twist: Stir in 1 cup roasted sweet potato or a half can of pumpkin puree for a thicker, autumn-friendly soup.
• Mushroom umami: Add shiitake or cremini mushrooms with the onions for a savory boost.

  A dash of vegan fish sauce or extra tamari deepens flavor.

• Spicy lemongrass: Bruise a stalk of lemongrass and simmer it with the broth. Remove before serving for citrusy perfume.
• Noodle bowl: Serve over rice noodles and top with bean sprouts and a drizzle of chili oil for a heartier meal.
• Crispy tofu topping: Toss tofu in cornstarch and pan-fry until extra crisp. Add to bowls just before serving to keep it crunchy.

FAQ

Can I use light coconut milk?

Yes, but the soup will be thinner and less creamy.

If you use light coconut milk, simmer a few extra minutes to reduce slightly, or add a splash of coconut cream for body.

What if I don’t have red curry paste?

You can use green or yellow curry paste. In a pinch, combine curry powder with a little chili paste or sriracha, but the flavor won’t be as aromatic as authentic curry paste.

How do I keep tofu from falling apart?

Use extra-firm tofu, press it well, and brown it before adding it back to the soup. Handle it gently when stirring, and avoid vigorous boiling.

Is this recipe gluten-free?

It can be.

Choose gluten-free curry paste and swap soy sauce for tamari or coconut aminos. Always check labels to be sure.

Can I add chicken or shrimp instead of tofu?

Absolutely. Sauté bite-size chicken pieces until cooked through, or gently poach shrimp in the simmering soup for 2–3 minutes until pink.

Adjust salt as seafood can be naturally briny.

How spicy is this soup?

It depends on your curry paste. Start with 2 tablespoons, taste, and add more if you want extra heat. You can also add chili flakes or fresh chili to dial it up.

What vegetables work best?

Bell peppers, carrots, zucchini, mushrooms, snap peas, spinach, and broccoli all shine here.

Choose a mix of crisp and tender veggies for good texture contrast.

Can I make it oil-free?

Yes. Dry sauté the onions with a splash of broth and bake the tofu instead of pan-frying. The flavor will be a bit lighter but still satisfying.

Wrapping Up

Creamy Coconut Curry Soup with Tofu is the kind of recipe that checks every box: simple, adaptable, and deeply comforting.

It’s great for weeknights, easy to scale for guests, and forgiving with whatever vegetables you have on hand. Keep a can of coconut milk and a jar of curry paste in your pantry, and you’re only a few steps away from a warm, flavorful bowl any time you want it. Enjoy it as-is, or ladle it over rice or noodles for a heartier meal.