This easy vegan one-pot Thai Coconut Tofu Soup is a dream for anyone who doesn't like cleaning up the kitchen or lives on-the-go! It's cozy and flavorful with crispy tofu, slippery rice noodles, baby bok choy and a medley of Thai spices and aromatics for a bold flavor.
Add lime wedges, chili garlic sauce, and fresh Thai basil leaves to garnish and add flare to this dish!
This Coconut Tofu Soup is one I enjoy most on cool evenings in Fall and Spring! While it is a cozy and warming soup, it's bright flavors and texture make it ideal for seasons that are cool but not too cold.
It's also my favorite recipe to make on-the-go while traveling in my camper van, and it's a fan-favorite RV recipe.
For more easy vegan soup recipes, check out my Vegan Minestrone Soup, Root Vegetable Soup, and Instant Pot Minestrone Soup.
For more easy vegan dinner recipes, check out my Vegan Swedish Meatballs, Vegan Broccoli Mac and Cheese, One Pot Vegan Lentil Pasta, Creamy Vegan Mushroom Pasta, Vegan Pea Pesto Pasta Salad, and Greek Tahini Pasta Salad.
How to make it (with photos)
Coconut Tofu soup is an easy one-pot stovetop recipe that comes together in just 30 minutes.
Ingredient Notes + Substitutions
You need 11 ingredients to make this Thai Coconut Tofu Soup. Plus optional toppings and garnishes that make it even better!
Extra Firm Tofu
Extra firm tofu holds its shape well when fried and added to this tofu curry soup. You can use firm tofu as well. For best taste and texture, gently press the excess water out of the tofu by wrapping it in a dish towel and pressing on it gently with flat palms.
Veggies
I used baby bok choy and a red bell pepper. If baby bok choy is not available or you simply don't like it, you can replace it with broccoli, asparagus, or other similar green vegetables.
Feel free to swap in or add other vegetables too. I recommend keeping at least one red bell pepper in the soup for best flavor.
Rice Noodles
Pick stir-fry or linguine style rice noodles for the best texture. If using vermicelli rice noodles, add them at the very end and cook for just a minute or two until softened. They will continue cooking even after you remove the soup from heat.
More Ingredient Notes
- Thai red curry paste - I used Red Thai Curry Paste in the photos and you can make this with either red curry paste or green curry paste.
- soy sauce - I use gluten-free soy sauce or gluten-free tamari.
You also need full fat coconut milk, coconut oil, fresh garlic cloves, fresh ginger, vegetable broth, a red bell pepper, and a lime to make this recipe. And feel free to add other toppings like chopped green onions too!
See the recipe card for a full list of ingredients with quantities.
Variations
I have a couple of other Thai Coconut Soup variations on my website. This is one of my favorite recipes and I love making variations.
- With chicken - Check out my Red Curry Soup recipe that is nearly the same as this one, but with pieces of chopped chicken.
- With asparagus and mushrooms - My Thai Chicken Soup recipe uses green curry paste and vegetables that are more easily found in American grocery stores. It's a great post for inspiration!
Step-by-Step Instructions
Learn how to make Thai Coconut Tofu Soup in 4 easy steps!
- Tofu: Add coconut oil to a large pot or dutch oven over medium heat. When the oil is melted and evenly coats the bottom of the pot, add tofu. Allow it to cook uncovered, turning tofu pieces on occasion to brown evenly. This takes about 10 minutes.
- Spices + Aromatics: Add garlic and ginger to the pot and cook, stirring constantly, until the garlic is just beginning to turn golden (about 2-3 minutes). Add red curry paste and cook for about 1 minute more, stirring constantly.
- Vegetables: Add broth, bell pepper, and soy sauce. Allow to simmer for 5 minutes, then add the rice noodles, bok choy, and coconut milk. Return to simmer for 4-5 more minutes, until the noodles and greens are soft.
- Toppings: Add optional toppings and serve warm. Enjoy!
Expert Tips
Make incredible Coconut Tofu Soup on the first try with these expert tips!
Prep the ingredients beforehand.
This recipe moves quickly once it starts and it can be difficult to keep up if you're prepping while you cook. I recommend assembling, measuring, and chopping ingredients before you start.
Fry the tofu until crispy.
Take your time with the tofu and fry until all the edges are a solid golden brown. This requires a lot of flipping, but the texture is very good!
Recipe FAQ's
Here I answered some frequently asked questions about this Coconut Tofu Soup recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
The rice noodles continue to absorb the liquid over time, and the next day it will be more like a traditional noodle curry with less broth, which is great for take-along lunches.
Check out the variations in the "how to make it" section above. I also make a similar version of this recipe with chicken. You can leave the tofu out entirely for a vegetable coconut curry soup.
Related vegan recipes to consider...
Looking for more easy vegan dinner recipes like this Coconut Tofu Soup? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment section below. Thank you!
📖 Recipe
Coconut Tofu Soup
Ingredients
- 1 teaspoon coconut oil
- 1 12-ounce block of extra firm tofu , cut into bite-sized cubes
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 3 ½ tablespoons Red Thai Curry Paste
- 3 ½ cups vegetable broth
- 1 medium red bell pepper , halved and thinly sliced
- 2 heads baby bok choy , ends trimmed and washed, leaves halved
- 3 tablespoons gluten-free soy sauce or gluten-free tamari
- 4 servings rice noodles , stir-fry or linguine style (200 grams)
- 1 14-ounce can full fat coconut milk
- 1 lime , cut into wedges for garnish
- 1 bunch fresh Thai basil leaves to garnish
Instructions
- Tofu: Add coconut oil to a 5 quart pot on medium heat. When the oil is melted and evenly coats the bottom of the pot, add tofu. Allow it to cook uncovered, turning tofu pieces on occasion to brown evenly. This takes about 10 minutes.
- Spices + Aromatics: Add garlic and ginger to the pot and cook, stirring constantly, until the garlic is just beginning to turn golden (about 2-3 minutes). Add red curry paste and cook for about 1 minute more, stirring constantly.
- Vegetables: Add broth, bell pepper, and soy sauce. Allow to simmer for 5 minutes, then add the rice noodles, bok choy, and coconut milk. Return to simmer for 4-5 more minutes, until the noodles and greens are soft.
- Toppings: Add optional toppings and serve warm. Enjoy!
Kaye says
Very WOW on this soup! I made it with tofu and it so filling and nourishing. A great combination of flavors and it was fun to cook with bok choy -- a new vegetable for me!