Coconut Tofu Soup

A bowl of Thai coconut curry soup with tofu and toppings.

A vegan Coconut Tofu Soup featuring a medley of Thai flavors -- slippery rice noodles, baby bok choy, and Thai curry paste made in one-pot on the stovetop.

Course Dinner

Cuisine vegan, Thai

Keyword Tofu Curry Soup, Thai Coconut Curry Soup, Coconut Tofu Soup

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 322kcal

Author Jamie

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!

Notes

Storage: Store leftover Coconut Tofu 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.

I like to add an extra small bock choy for more crunch. If you're a veggie lover, I recommend it!

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