Quick and Easy Thai Coconut Tofu Veggie Soup Recipe
It all began with a craving for something warm, comforting, and bursting with flavor. Thai cuisine has always held a special place in my heart, with its bold spices and creamy coconut milk, so I knew I wanted to create something inspired by the flavors of Thailand. And thus, the concept for my Thai Coconut Tofu Veggie Soup was born.
Truly Thai
I started by soaking delicate rice vermicelli noodles, allowing them to soften and prepare for their starring role in the soup. As the noodles rested, I turned my attention to the vegetables—cremini mushrooms and baby bok choy—slicing and sautéing them until they were tender and fragrant.
Next came the heart of the dish: the broth. I poured creamy coconut milk and water into a saucepan, infusing them with the warm spices of curry powder and sea salt. As the broth simmered, filling the kitchen with its tantalizing aroma, I added silky cubes of tofu and the now-pliable rice noodles, allowing them to soak up the rich flavors of the broth.
But what’s a soup without a bit of thickness? For those who prefer a heartier texture, I whipped up a quick cornstarch mixture, thickening the soup to perfection.
With a final flourish of toasted sesame oil and perhaps a sprinkle of fresh cilantro, my Thai Coconut Tofu Veggie Soup was complete—a warm, comforting bowl of goodness that was as nourishing for the soul as it was for the body. As I savored each spoonful, I couldn’t help but marvel at the magic that can happen when a few simple ingredients come together in perfect harmony.
Chef’s Notes – Thai Coconut Tofu Veggie Soup
- Feel free to adjust the amount of curry powder according to your taste preferences. You can add more for a stronger curry flavor or reduce it for a milder taste. You can also add some of our Sichuan Chili Oil for a kick.
- This Thai Coconut Tofu Veggie Soup is versatile, and you can customize it by adding your favorite vegetables like bell peppers, spinach, or snap peas. Just ensure to adjust the cooking time accordingly based on the vegetables you choose.
- Get creative with garnishes! Besides fresh cilantro or green onions, you can also add a squeeze of lime juice, a sprinkle of toasted coconut flakes, or a dash of chili oil for extra flavor and presentation.
- For an extra depth of flavor, you can sauté some minced garlic and ginger along with the mushrooms and bok choy at the beginning of the recipe. This will infuse the broth with aromatic goodness.
Coconut Tofu Veggie Soup
Dive into the exotic flavors of Thailand with this quick and easy Coconut Tofu Veggie Soup! Perfect for a weeknight dinner, this soup is packed with creamy coconut milk, tender tofu, and fresh vegetables. Ready in just 6 minutes, it’s a healthy and delicious meal that will transport your taste buds to Southeast Asia. Don’t miss out on this delightful, comforting bowl of goodness!
4
servings5
minutes10
minutes180
kcal15
minutesKeep the screen of your device on
Ingredients
Rice Vermicelli Noodles
1 teaspoon Vegetable Oil
2 medium Cremini Mushrooms thinly sliced
4 leaves Baby Bok Choy halved lengthwise
1 cup Full-Fat Coconut Milk
1.5 cups Water
0.25 teaspoon Ground Curry Powder
0.25 teaspoon Sea Salt
3 ounces Silken Tofu (optional)
0.5 tablespoon Cornstarch (optional)
2 tablespoons Water (for cornstarch mixture)
1 teaspoon Toasted Sesame Oil
- Alternative Ingredients:
Rice vermicelli noodles can be replaced with soba noodles.
Vegetable oil can be substituted with olive oil.
Cremini mushrooms can be swapped with shiitake mushrooms.
Silken tofu can be replaced with firm tofu.
Cornstarch can be substituted with arrowroot powder.
Directions
- Preparing Noodles – Soak the rice vermicelli noodles in warm water for about 5 minutes before cooking.
- Sautéing Vegetables – In a 2-quart saucepan over medium heat, warm the vegetable oil. Add the sliced cremini mushrooms and baby bok choy. Sauté until softened, approximately 2 minutes.
- Creating the Broth – Pour in the coconut milk and water. Stir in the ground curry powder and sea salt. Cover the saucepan and bring the mixture to a boil.
- Adding Tofu and Noodles – Once boiling, add the silken tofu and drained rice vermicelli noodles to the saucepan. Cook for an additional 2 minutes or until the noodles are tender.
- Thickening the Soup (Optional) – In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Pour this mixture into the boiling soup and stir quickly to thicken.
- Final Touches – Turn off the heat and drizzle the toasted sesame oil over the soup before serving. Serve hot.
Equipment
- chef’s knife
- cutting board
- 2-quart saucepan
- measuring cups and spoons
Nutrition Facts
- Calories: 180kcal
- Carbohydrates: 15g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 150mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 4mg
- Iron: 6mg
FAQs – Thai Coconut Tofu Veggie Soup
Can I use other types of noodles in this Thai Coconut Tofu Veggie Soup?
Yes, you can substitute rice vermicelli noodles with soba noodles, rice noodles, or even whole wheat noodles based on your preference or dietary restrictions.
Is it necessary to use full-fat coconut milk, or can I use light coconut milk instead?
Full-fat coconut milk provides a richer and creamier texture to the soup, but you can use light coconut milk if you prefer a lighter option. Just keep in mind that the consistency and flavor may vary slightly.
I don’t have cremini mushrooms. Can I use other types of mushrooms?
Absolutely! You can use shiitake mushrooms, button mushrooms, or any other variety you have on hand. Each type of mushroom will add its unique flavor to the soup.
Is silken tofu necessary, and can I use firm tofu instead?
Silken tofu adds a delicate texture to the soup, but you can use firm tofu if you prefer a firmer texture. Just make sure to cut it into small cubes and adjust the cooking time accordingly to ensure it’s heated through.
I’m allergic to corn. Can I skip the cornstarch or use a substitute?
Yes, you can skip the cornstarch altogether if you prefer a thinner Thai Coconut Tofu Veggie Soup. Alternatively, you can use arrowroot powder or tapioca starch as a substitute for cornstarch to thicken the soup.
