Thai Coconut Tofu Soup
A quick and comforting Thai-inspired soup with silken tofu, shrimp, mushrooms, and bok choy in a creamy coconut broth. Ready in about 20 minutes, this one-pot meal is perfect for a busy weeknight.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 22g
Ingredients
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- 8 oz firm tofu
- 8 oz shrimp
- 2 heads baby bok choy
- 4 oz mushrooms
Instructions
- 1
In a pot, combine 1 can coconut milk and 2 cups vegetable broth. Bring to a simmer over medium heat, about 5 minutes, until steaming.
- 2
Add 8 oz cubed firm tofu, 8 oz shrimp, and 4 oz sliced mushrooms. Simmer gently for 5-7 minutes, until shrimp are pink and opaque.
- 3
Stir in 2 heads of baby bok choy (halved or chopped). Cook for 2-3 minutes, until leaves are wilted and stems are tender-crisp.
- 4
Season with salt and pepper to taste. Serve hot, garnished with lime wedges or chili flakes if desired.
Tools you’ll need
- Large pot
- Knife
- Cutting board
- Measuring cups
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