Coconut Tofu Soup

Coconut Tofu Soup is a quick and nourishing meal made with bold flavors and wholesome ingredients. With creamy coconut milk, earthy mushrooms, tender tofu, and aromatic herbs and spices, this soup delivers comfort and nutrition in every bite. It’s plant-based, gluten-free adaptable, and ready in under 30 minutes—perfect for weeknight dinners or a cozy lunch.

Why You’ll Love This Recipe

This soup is packed with flavor from fresh ginger, garlic, lemongrass, and red curry paste. The creamy coconut broth is both soothing and rich without being heavy, and the tofu adds satisfying protein. It’s naturally vegan and incredibly easy to customize with your favorite vegetables or toppings. Best of all, it comes together quickly with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon coconut oil

• 1 inch fresh ginger, peeled and grated

• 3 cloves garlic, minced

• 1 tablespoon red curry paste

• 6 cups vegetable broth (or broth of choice)

• 1 tablespoon maple syrup

• 1 stalk lemongrass (outer leaves removed, cut into 3 chunks)

• 1/4 cup soy sauce

• 8 ounces shiitake mushrooms

• 2 (15-ounce) cans coconut milk

• 1 block firm or extra firm tofu, pressed and cut into bite-sized pieces

• 3 tablespoons lime juice

• Cilantro and green onion, for serving

Directions

1. In a large pot over medium heat, melt the coconut oil.

2. Add the grated ginger and minced garlic. Sauté for about 2 minutes until fragrant.

3. Stir in the red curry paste and cook for 1 more minute to deepen the flavor.

4. Pour in the vegetable broth, maple syrup, lemongrass chunks, and soy sauce. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes.

5. Add the mushrooms, coconut milk, and tofu. Return to a simmer and cook for an additional 3 minutes.

6. Remove from heat, stir in the lime juice, and discard the lemongrass stalks.

7. Serve hot, garnished with chopped cilantro and green onion.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Spicy version: Add sliced chili peppers or extra curry paste for more heat.

• Veggie boost: Stir in spinach, bok choy, or snow peas in the last few minutes of cooking.

• Protein options: Swap tofu for tempeh or cooked shredded chicken (if not vegan).

• Gluten-free: Use tamari or coconut aminos instead of soy sauce.

• Lemongrass substitute: Use 1/2 teaspoon of lemon zest if lemongrass is unavailable.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium heat or in the microwave in 1-minute intervals, stirring in between. Avoid boiling to maintain the texture of the tofu and the creaminess of the coconut milk.
This soup does not freeze well due to the coconut milk, which may separate when thawed.

FAQs

Can I use other types of mushrooms?

Yes, cremini, oyster, or button mushrooms also work well in this recipe.

Do I have to press the tofu?

Pressing tofu removes excess water and helps it hold its shape and absorb flavor better, especially in soups.

Can I make this soup ahead of time?

Yes, it actually tastes even better the next day as the flavors meld. Store in the fridge and reheat gently before serving.

Is this soup spicy?

It has mild heat from the red curry paste. Adjust the amount or add chili flakes if you prefer it spicier.

Can I use light coconut milk?

Yes, but the soup will be less rich and creamy. Full-fat coconut milk gives the best texture.

What if I don’t have red curry paste?

You can use yellow curry paste or a bit of curry powder, though the flavor will be different.

Can I blend the soup?

This soup is best served chunky, but if you prefer a creamy texture, you can blend a portion of it and mix it back in.

Is this soup suitable for meal prep?

Absolutely. It stores well in the fridge and reheats quickly, making it great for lunch or dinner throughout the week.

Can I freeze this soup?

Freezing is not recommended as the coconut milk can separate and affect the texture when thawed.

What’s the best tofu to use?

Firm or extra firm tofu is ideal. Avoid soft or silken tofu, which can break apart in the broth.

Conclusion

Coconut Tofu Soup is a fast, flavorful, and nourishing meal that fits beautifully into any lifestyle. Whether you’re eating plant-based, looking for something comforting, or just craving something new, this soup checks every box. With vibrant aromatics and a creamy coconut broth, it’s a one-pot wonder you’ll come back to again and again.

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