Thai Coconut Curry Soup
Fragrant, creamy coconut broth spiked with red curry paste, lime, and tender vegetables. Ready in under 30 minutes — comfort in a bowl.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 11g
Ingredients
- 1 can (14 oz) coconut milk (full-fat)
- 2 cups vegetable broth
- 2 tbsp red curry paste
- 12 oz firm tofu
- 1 large red bell pepper
- 8 oz baby bok choy
- 1 whole lime
- ¼ cup fresh cilantro and Thai basil (or mint), chopped
Instructions
- 1
Press tofu between paper towels to remove excess moisture, then cut into 3/4-inch cubes.
- 2
Slice red bell pepper into thin strips. Chop bok choy into 1-inch pieces.
- 3
Heat a large pot over medium. Whisk curry paste into coconut milk until smooth, breaking up any lumps.
- 4
Add vegetable broth and stir to combine. Bring to a simmer over medium-high heat.
- 5
Add tofu and bell pepper. Simmer gently for 8 minutes until peppers soften slightly.
- 6
Stir in bok choy and cook for 2 minutes until tender and bright green.
- 7
Squeeze lime juice into the pot. Taste and adjust with salt or lime as needed.
- 8
Ladle soup into bowls. Garnish generously with cilantro and Thai basil. Serve hot.
Tools you’ll need
- large pot (3.5+ quart)
- whisk
- cutting board
- chef's knife
- ladle
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