Go Back
+ servings
bowl of vegetarian curry soup
Print Recipe
4 from 1 vote

Thai Coconut Curry Soup

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 Time1 hr 10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Course: Main Dishes
Cuisine: Thai
Keyword: curry, dinner, soup, Thai
Servings: 4 servings
Calories: 639kcal
Author: Jane Smith

Ingredients

  • 1 block firm tofu
  • 1/2 cup reduced-sodium soy sauce
  • Juice of 1 medium lemon
  • 100 g rice noodles
  • 5 tablespoons olive oil
  • 2 medium carrots sliced
  • 1 medium red bell pepper sliced
  • 1 small onion chopped
  • 3 garlic cloves chopped
  • 1 cup chickpeas drained and washed
  • 1 cup water
  • 4 cups vegetable broth
  • 1 can coconut milk
  • 2 tablespoons curry powder
  • 1/2 cup cilantro loosely 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.

Video

Nutrition

Serving: 1 | Calories: 639kcal | Carbohydrates: 43g | Protein: 22g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 21g | Sodium: 1895mg | Fiber: 8g | Sugar: 15g