Thai Vegetable Tofu Soup

Transport your taste buds to Southeast Asia with this vibrant and comforting Thai Vegetable Tofu Soup. Loaded with a medley of fresh vegetables like carrots, zucchini, and red bell peppers, this soup is infused with the bold flavors of red curry paste, creamy coconut milk, and aromatic ginger. Protein-rich cubes of tofu soak up the luscious broth, while baby spinach adds a burst of fresh greenery. With a perfect balance of zesty lime juice, savory soy sauce, and a whisper of sweetness from brown sugar, this quick 40-minute recipe is as easy as it is flavorful. Topped with fresh cilantro and optional chili slices for a spicy kick, this vegan Thai-inspired soup is the perfect warming meal for weeknights or chilly evenings.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon Coconut oil
• 1 Yellow onion, diced
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 3 tablespoons Red curry paste
• 14 ounces Coconut milk
• 4 cups Vegetable broth
• 2 Carrots, sliced into thin rounds
• 1 Red bell pepper, sliced into thin strips
• 1 Zucchini, sliced into half-moons
• 14 ounces Extra-firm tofu, cubed
• 2 cups Baby spinach
• 2 tablespoons Fresh lime juice
• 1 tablespoon Soy sauce
• 1 teaspoon Brown sugar
• 2 tablespoons Fresh cilantro, chopped
• 1 Jalapeño or red chili, thinly sliced (optional)

Directions

Step 1

Heat coconut oil in a large pot or Dutch oven over medium heat.

Step 2

Add diced onion and sauté until translucent, about 3-4 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 4

Add the red curry paste and stir to combine, cooking for another 1 minute to release its flavors.

Step 5

Pour in the coconut milk and vegetable broth, stirring well to mix the curry paste evenly.

Step 6

Bring the mixture to a gentle boil, then reduce heat to low.

Step 7

Add the sliced carrots, red bell pepper, and zucchini. Simmer for 10-12 minutes, or until the vegetables are tender but still vibrant.

Step 8

Gently fold in the cubed tofu, baby spinach, lime juice, soy sauce, and brown sugar. Cook for another 2-3 minutes, allowing the spinach to wilt and flavors to meld together.

Step 9

Taste and adjust seasoning if necessary, adding more lime juice, soy sauce, or curry paste to suit your preference.

Step 10

Remove from heat and serve hot, garnished with chopped cilantro and optional sliced jalapeño or red chili for some extra heat.

Nutrition Facts

Serving size	2375.5 grams (2375.5g)

Amount per serving	% Daily Value*
Calories	1440

Total Fat 56.60g	73%
Saturated Fat 18.70g	94%
Polyunsaturated Fat 3.10g
Cholesterol 0mg	0%
Sodium 3987mg	173%
Total Carbohydrate 159.60g	58%
Dietary Fiber 24.40g	87%
Total Sugars 66.90g
Protein 88.50g	177%

Vitamin D 0IU	0%
Calcium 3068mg	236%
Iron 20mg	113%
Potassium 4371mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.9%

Protein: 23.6%

Carbs: 42.5%