Go Back
- 1 can (13.5 oz) coconut milk - 2 cups vegetable broth - 200g (7 oz) firm tofu, cubed - 1 tablespoon red curry paste - 1 tablespoon fresh ginger, minced - 3 cloves garlic, minced - 1 cup mushrooms, sliced (shiitake or button) - 1 red bell pepper, sliced - 1 cup snap peas, trimmed - 2 tablespoons lime juice - 1 tablespoon soy sauce - Fresh cilantro, for garnish - Sliced red chili, for garnish (optional) - Salt, to taste Coconut milk gives this soup its creamy base. Look for full-fat coconut milk for the best flavor. The red curry paste adds heat and depth. You can adjust the amount based on your spice preference. Fresh ginger and garlic bring bright flavors. Use firm tofu for a nice texture, and make sure it is cubed evenly. Different mushrooms offer unique tastes. Shiitake mushrooms add a rich umami flavor. Red bell pepper adds sweetness and color, while snap peas give a nice crunch. Lime juice brightens the dish, and soy sauce adds a savory note. Fresh cilantro and optional red chili make great garnishes. When picking vegetables, look for bright colors and firm textures. Snap peas should be crisp, and bell peppers should have smooth skin without blemishes. Choose mushrooms that feel firm, not slimy. For ginger, select pieces that feel heavy and have smooth skin. Pick tofu that is packed in water and has a clean scent. Always check the expiration date on coconut milk and broth. Fresh herbs should be vibrant and fragrant. Avoid any wilted or brown parts to ensure the best taste in your soup. {{ingredient_image_1}} Gather your ingredients first. This makes cooking smooth. Here’s what you need: - 1 can (13.5 oz) coconut milk - 2 cups vegetable broth - 200g (7 oz) firm tofu, cubed - 1 tablespoon red curry paste - 1 tablespoon fresh ginger, minced - 3 cloves garlic, minced - 1 cup mushrooms, sliced (shiitake or button) - 1 red bell pepper, sliced - 1 cup snap peas, trimmed - 2 tablespoons lime juice - 1 tablespoon soy sauce - Fresh cilantro, for garnish - Sliced red chili, for garnish (optional) - Salt, to taste Make sure your veggies are fresh and clean. Cut the tofu into small cubes. Slice the mushrooms and bell pepper. Mince the ginger and garlic. Start cooking by heating a large pot over medium heat. Add a bit of olive oil. Once hot, add the minced ginger and garlic. Sauté for about 2 minutes. You want it to smell nice. Next, stir in the red curry paste. Cook this for another minute to blend the flavors. Pour in the coconut milk and vegetable broth. Stir well and bring it to a simmer. Now, add the cubed tofu and sliced mushrooms. Cook for about 5 minutes. This lets the mushrooms get soft. Then, fold in the sliced red bell pepper and snap peas. Let everything simmer for an extra 3-4 minutes. Finally, stir in the lime juice and soy sauce. Add salt to taste. - Sauté ginger and garlic: 2 minutes - Cook red curry paste: 1 minute - Simmer with coconut milk and broth: 2 minutes - Cook tofu and mushrooms: 5 minutes - Add bell pepper and snap peas: 3-4 minutes - Final step with lime juice and soy sauce: 1 minute This brings your total cooking time to about 25 minutes. Enjoy the rich flavors in your Spicy Thai Coconut Soup! To boost the flavor of your soup, use fresh herbs. Fresh cilantro adds a bright taste. You can also add lime zest for extra zing. If you enjoy heat, try adding more red chili. A sprinkle of toasted sesame oil gives a rich flavor. Lastly, let the soup simmer longer to blend all tastes. You can swap ingredients based on what you have. Instead of tofu, use chickpeas for protein. If you can’t find red curry paste, green curry works too. Use vegetable stock or chicken broth for a different flavor. If snap peas are unavailable, try green beans instead. Always adjust salt to match your taste. One common mistake is not sautéing the ginger and garlic enough. This step builds the soup's base flavor. Another mistake is overcooking vegetables, making them mushy. Always add them for the last few minutes. Finally, don't skip the lime juice. It brightens the soup and balances the spice. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor and nutrition of your soup. Try to use seasonal produce for the best taste. Adjust Spice Level: If you prefer a milder soup, start with half the amount of red curry paste and gradually add more until you reach your desired heat. Let It Rest: Allow the soup to sit for a few minutes after cooking. This helps the flavors meld together for a more delicious result. Garnish Creatively: Experiment with garnishes like sliced avocado, crushed peanuts, or a drizzle of sesame oil for added texture and flavor. {{image_2}} You can easily make this soup vegetarian or vegan. The main ingredient is coconut milk, which is already plant-based. For protein, I use firm tofu. This gives the soup a nice texture and keeps it hearty. You can add more vegetables like carrots or zucchini for extra nutrients. You have the choice to make this soup as spicy or mild as you like. If you enjoy heat, add more red curry paste or sliced red chili. For a milder version, use less curry paste. You can also skip the chili garnish if you prefer no heat at all. This soup is a great base for adding protein. You can use shrimp, chicken, or even chickpeas. Each adds a unique taste and texture. For veggies, try adding broccoli or spinach. These will cook quickly and add great color and nutrition to your dish. Store your spicy Thai coconut soup in an airtight container. Let it cool first. This helps keep it fresh. You can place it in the fridge for up to 3 days. If you want to store it longer, consider freezing it. To reheat, pour the soup into a pot. Warm it on low heat. Stir often to prevent sticking. You can also use a microwave. Heat in short bursts, stirring in between. Make sure the soup is hot all the way through. Freezing is a great way to save your soup. Use freezer-safe containers or bags. Leave some space for expansion. The soup can stay good for about 2-3 months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Spicy Thai Coconut Soup is a warm and creamy dish. It combines coconut milk with fresh veggies and tofu. The red curry paste adds a nice kick. This soup is perfect for a cozy meal. It’s also packed with flavor and nutrition. Yes, you can make this soup gluten-free. Use gluten-free soy sauce instead of regular soy sauce. Make sure the red curry paste is gluten-free too. Most brands are, but check the label to be sure. To adjust the spice level, add less red curry paste. You can also skip the sliced red chili for less heat. If you want more spice, add extra chili. Taste as you go to find your perfect level. You can serve this soup with jasmine rice for a complete meal. Fresh spring rolls or a green salad work well too. For extra crunch, add crispy wontons on top. Each option pairs nicely with the soup's rich flavors. You learned about the key ingredients and steps to make Spicy Thai Coconut Soup. Fresh ingredients enhance flavor, while cooking tips help avoid mistakes. You can also explore variations like vegetarian options and spice levels. Proper storage keeps your leftovers tasty for later. This soup is easy to make and fun to share. With these tools, you are ready to create a delicious meal. Enjoy your cooking journey!

Spicy Thai Coconut Soup

A flavorful and spicy coconut soup with tofu and vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 1 can coconut milk
  • 2 cups vegetable broth
  • 200 g firm tofu, cubed
  • 1 tablespoon red curry paste
  • 1 tablespoon fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 unit red bell pepper, sliced
  • 1 cup snap peas, trimmed
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • unit Fresh cilantro, for garnish
  • unit Sliced red chili, for garnish (optional)
  • unit Salt, to taste

Instructions
 

  • In a large pot, heat a little olive oil over medium heat. Add the minced ginger and garlic, sauté for 2 minutes until fragrant.
  • Stir in the red curry paste and cook for another minute until well combined.
  • Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer.
  • Add the cubed tofu and sliced mushrooms to the pot, cooking for about 5 minutes until the mushrooms soften.
  • Fold in the sliced red bell pepper and snap peas, letting everything simmer for an additional 3-4 minutes.
  • Stir in the lime juice and soy sauce, adjusting salt to taste.
  • Remove from heat and serve hot, garnished with fresh cilantro and sliced red chili for an extra kick.

Notes

Adjust the spice level by adding more or less red curry paste.
Keyword coconut, soup, spicy, vegetarian