I love this recipe because it’s quick, cozy, and nourishing. The creamy coconut base feels luxurious without being heavy, and the tofu and mushrooms add substance that makes this soup a complete meal. I also appreciate how customizable it is—whether I want to make it spicy, add more veggies, or tweak the seasoning, it always turns out delicious. It’s perfect for a simple dinner that still feels special.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Soup Base 2 tablespoons Coconut oil 1 tablespoon Fresh ginger grated 2 cloves Garlic minced 2 tablespoons Red curry paste 4 cups Vegetable broth
For Sweetness and Flavor 1 tablespoon Maple syrup 1 stalk Lemongrass remove stalks before serving 2 tablespoons Soy sauce
For Texture and Creaminess 8 ounces Shiitake mushrooms sliced 1 can Coconut milk 14 ounces Tofu cut into bite-sized pieces
For Serving 2 tablespoons Lime juice 1 tablespoon Cilantro chopped 2 tablespoons Green onion chopped
Directions
I start by heating coconut oil in a large pot over medium heat. Once it’s melted, I add the grated ginger and minced garlic, letting them cook for about 2 minutes until they release their aroma. Then I mix in the red curry paste and let it blend for another minute to deepen the flavor.
Next, I pour in the vegetable broth, maple syrup, lemongrass, and soy sauce. I bring everything to a gentle boil, then lower the heat to let it simmer for around 10 minutes. After that, I stir in the shiitake mushrooms, coconut milk, and tofu, cooking for about 3 minutes until everything is heated through and the tofu has absorbed some of the broth’s flavor.
I remove the pot from the heat, stir in the lime juice, and take out the lemongrass stalks before serving. Finally, I ladle the soup into bowls and top it with chopped cilantro and green onions for a fresh touch.
Servings and Timing
This recipe serves 4 bowls. Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Calories: 350 per serving
Variations
I sometimes add baby spinach, bok choy, or snap peas for more greens. If I want it spicier, I use extra red curry paste or a few slices of fresh chili. For a heartier version, I stir in rice noodles or jasmine rice. I also like swapping tofu for tempeh or seitan when I want more texture.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop over medium heat, stirring occasionally. If the soup thickens too much, I add a splash of vegetable broth or water to bring it back to the perfect consistency. I avoid freezing this soup because the tofu and coconut milk can change texture once thawed.
FAQs
How can I make this soup spicier?
I add more red curry paste or a small amount of chili flakes to boost the heat.
Can I use a different protein instead of tofu?
Yes, I sometimes use tempeh, seitan, or even chickpeas for variety.
What type of coconut milk works best?
I prefer full-fat coconut milk for a creamier texture, but light coconut milk also works if I want to reduce calories.
Can I make this soup ahead of time?
Yes, I often make it a day ahead and store it in the fridge. The flavors deepen overnight.
What can I use instead of shiitake mushrooms?
I like substituting cremini, button, or oyster mushrooms if I can’t find shiitake.
Is this soup gluten-free?
Yes, if I use gluten-free soy sauce or tamari, this soup becomes fully gluten-free.
Can I add noodles to this soup?
Definitely! I sometimes add rice noodles or soba noodles to make it heartier.
How do I keep tofu from breaking apart in the soup?
I use firm or extra-firm tofu and stir gently to keep the cubes intact.
Can I freeze this soup?
I don’t recommend freezing it because the coconut milk and tofu change texture after thawing.
What should I serve with this soup?
I like serving it with steamed jasmine rice, spring rolls, or a light cucumber salad.
Conclusion
This Creamy Coconut Tofu Soup is one of my favorite go-to meals when I need something comforting yet quick. I love how it balances creamy, spicy, and tangy flavors while being packed with plant-based goodness. It’s simple enough for a weeknight dinner but flavorful enough to impress anyone who tastes it.
A cozy, creamy coconut tofu soup infused with red curry, lemongrass, and ginger. This fragrant Asian-inspired dish is comforting, nourishing, and quick to prepare—perfect for chilly evenings.
Total Time:20 minutes
Yield:4 servings
Ingredients
2 tablespoons coconut oil
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
2 tablespoons red curry paste
4 cups vegetable broth
1 tablespoon maple syrup
1 stalk lemongrass (remove before serving)
2 tablespoons soy sauce
8 ounces shiitake mushrooms, sliced
1 can coconut milk
14 ounces tofu, cut into bite-sized pieces
2 tablespoons lime juice
1 tablespoon cilantro, chopped
2 tablespoons green onion, chopped
Instructions
Heat coconut oil in a large pot over medium heat.
Add grated ginger and minced garlic; sauté for about 2 minutes until fragrant.
Stir in red curry paste and cook for 1 minute to deepen the flavor.
Pour in vegetable broth, maple syrup, lemongrass, and soy sauce. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
Add sliced shiitake mushrooms, coconut milk, and tofu. Cook for 3–5 minutes, stirring gently until heated through.
Remove from heat, stir in lime juice, and discard the lemongrass stalks.
Ladle soup into bowls and garnish with chopped cilantro and green onions.
Notes
Add baby spinach, bok choy, or snap peas for extra greens.
Increase red curry paste or add chili flakes for a spicier version.
Use tempeh or seitan instead of tofu for a different texture.
For a heartier meal, add rice noodles or jasmine rice.
Use gluten-free soy sauce or tamari to make this soup fully gluten-free.
