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Veggie-Packed Tofu Coconut Red Curry Soup

The ultimate clean-out-the-crisper-drawer soup, customize this recipe with whatever vegetables you have on hand.

Course Soups
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 264 kcal
Author Hello Veggie

Ingredients

  • 1 tablespoon coconut oil
  • 1 small onion thinly sliced
  • 1 large carrot sliced
  • 2 cloves garlic minced
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon grated ginger root
  • 8 ounces sliced white mushrooms
  • 1 bunch bok choy chopped
  • 6 cups vegetable broth
  • 1 13.5-ounce can coconut milk
  • 2 tablespoons soy sauce coconut aminos or tamari
  • 1 16-ounce package firm tofu, pressed and cut into 1-inch cubes
  • Salt to taste
  • 2-3 teaspoons brown or coconut sugar optional
  • Sliced green onions cilantro & basil leaves, and lime wedges for serving

Instructions

  1. Melt the coconut oil in a large Dutch oven over medium heat. Add the onions and carrots; cook for 3 minutes, or until they're just beginning to soften. Stir in the garlic, curry paste, and ginger and heat for 1 minute, until fragrant.
  2. Add the mushrooms and bok choy to the pot and stir to coat them in the curry paste. Cook for about 5 minutes, or until the vegetables are tender.
  3. Pour the broth, coconut milk, and soy sauce into the pot. Bring to a slow boil, then reduce to a simmer and cook for 10 minutes. Add the tofu cubes to the pot and cook for 5 minutes more.
  4. Remove the pot from heat and season with salt to taste and add sugar, if using. Ladle into bowls and garnish as desired.
Nutrition Facts
Veggie-Packed Tofu Coconut Red Curry Soup
Amount Per Serving (1 /6 of recipe)
Calories 264 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12.5g78%
Carbohydrates 13.4g4%
Fiber 3.3g14%
Sugar 4.9g5%
Protein 10.9g22%
* Percent Daily Values are based on a 2000 calorie diet.