Thai Coconut Curry Soup is made with plant-based goodness – tofu, vegetable broth, veggies, and a few other delicious items. Make a batch for when you crave something comforting and wholesome.
Prep Time1hr10mins
Cook Time15mins
Total Time1hr25mins
Course: Main Dishes
Cuisine: Thai
Keyword: curry, dinner, soup, Thai
Servings: 4servings
Calories: 639kcal
Author: Jane Smith
Ingredients
1block firm tofu
½cupreduced-sodium soy sauce
Juice of 1 medium lemon
100grice noodles
5tablespoonsolive oil
2medium carrotssliced
1medium red bell peppersliced
1small onionchopped
3garlic cloveschopped
1cupchickpeasdrained and washed
1cupwater
4cupsvegetable broth
1can coconut milk
2tablespoonscurry powder
½cupcilantroloosely packed
Instructions
1. Prepare tofu. Press the water out of the tofu for about 10 minutes. Meanwhile prepare the marinade by mixing soy sauce, water, and lemon juice in a bowl. After 10 minutes, cut tofu in cubes and marinate for about 1 hour. Best overnight.
2. Soak rice noodles in warm water while you prepare the soup.
3. Add chickpea, coconut, and vegetable broth in a blender. Process until no chickpea is left. Transfer the liquid to a medium saucepan, stir in curry and bring to a boil.
4. Meanwhile, heat a non-stick skillet with 2 tablespoons of oil and stir-fry carrots until tender. Remove carrots from skillet and add 1 tablespoon oil to stir fry bell pepper until tender. Remove bell pepper and keep on the side.
5. In the same skillet, add 2 tablespoons of oil and fry tofu until crispy and golden brown.
6. When the soup is boiling add rice noodles carrot and stir. Cook for about 2 minutes on low heat.
7. Prepare 4 serving bowls and pour soup in them. Top with bell pepper, cilantro and crispy tofu. Serve immediately.