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

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.