This spicy tofu soup incorporates common Thai cuisine ingredients, such as ginger, soy sauce, red curry paste, coconut milk, and cilantro. 

Fiery Tofu and Coconut Curry Soup

canola oil

garlic

red curry paste

dark brown sugar

coconut milk

vegetable broth

lime juice

¼ cup thinly sliced peeled fresh ginger

lower-sodium soy sauce

carrot (about 4)

(1-inch) pieces green beans (8 ounces)

cilantro leaves

Heat oil in a large saucepan over medium-high heat. Add garlic to pan; sauté 30 seconds or until lightly browned. Add curry paste; sauté 1 minute, stirring constantly. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, ginger, and soy sauce. Reduce heat to low; cover and simmer 1 hour. Add carrot; cook for 6 minutes. Add beans, and cook 4 minutes or until vegetables are crisp-tender. Add tofu to pan, and cook 2 minutes. Garnish with cilantro leaves.


Yes, it would be better with full fat coconut milk, but this is still very good.  One could easily substitute shrimp or thinly sliced chicken for the tofu but we liked the tofu in this.  Went well with some salad rolls we picked up on the way home tonight.  Will definitely make this again.

This soup is amazing. I followed the recipe exactly, omitted the cilantro and WOW is it delicious. Spicy, sweet and has good texture. Perfect for a wintry day. Simmering for an hour like it says really lets the flavors all blend together too. It's just best soup EVER!!! 

*Added side note: I used a whole bulb of garlic and doubled the recipe. I also used slightly less lime juice because too much lime is overpowering I think.

I thought this soup needed a little something... I forgot the cilantro, but the gals enjoyed it!
I considered adding straw mushrooms, but didn't, i might next time.

I made the soup the day before and then put it into a crock pot to heat before the party.
I had "fresh" grated ginger, and used that. But i think the lemon grass would have made a different and maybe some extra coconut milk, and probably extra red curry paste and come garlic chili sauce!

I also went with chicken broth instead of vegetable broth, since i think veg broth tastes like dirt...

I think this soup could be amazing, but agree there are others on the site that are better!

This was a good recipe, however, it was lacking something but I'm not sure what. It reminded me of a dish I used to have in Thailand when I lived there, but like I said there was missing something. Perhaps the full cream coconut milk would've made this dish better or perhaps it needed lemongrass and not lime juice. I will definitely play around with this dish and make it again as it was something I did enjoy. Thanks!

I love this kind of soup, but I think CL has better recipes on its website.  The flavors did not seem that complex and it was rather thin.

Delicious! I deleted the green beans and cilantro and used a jar of ginger just because I'm too lazy to peel it. Came out great!

This is one of the best soup recipes I have found.  I made a couple of changes, by sauteeing the raw ginger for about 2 minutes, using mushrooms and also adding a little baby bok choi.  I also pan fried the tofu very briefly, to get a slight sear on it.

I love Thai food and didn't find this soup to be restaurant quality.  I thought it was OK, it all got eaten, but I find many of the other soups on this site to be much tastier.

This was unquestionably restaurant quality--a really good Thai restaurant that is.  It is definitely spicier than I think most will be able to handle, which I'm surprised nobody else mentioned here.  Perhaps its highly dependent upon the brand of curry paste you buy though.  I'll certainly be making this recipe again, and it's quite easy.  I don't think the 60 minute simmer time is terribly important; I cut it down to 40 minutes, and I think it probably could go down to even less without notice.

I have made this soup many times now. I don't use green beans, but substitute for other vegetables. (celery, bean sprouts, water chestnuts, bamboo). Sometimes I add rice noodles and it is great. Freezes well!

SO.  GOOD.  The broth has a perfect flavor.  Restaurant quality.
Changes we made:
Peanut oil instead of canola oil
Coconut milk instead of "light" coconut milk.
Soy sauce was not low sodium.
We lacked cilantro.

I really liked the flavor and texture of this soup. Next time I will reduce the soy sauce by half because to me it was too much. I also added sugar snap peas and green pepper (red would be good also), plus I threw in some cooked brown rice to add a bit more bulk because i was serving it alone. I am new to tofu and my store only had silken. I don't know if that is different than soft but next time if I can't find soft I will probably use firm instead because the silken kinda disintegrated!

Very good recipe!  The broth was just the amount of spicy and sweet.  The fresh green beans added a crunch to the chewy tofu and broth.  I served it with the recommended rice noodles coated with sesame oil.

We enjoyed the flavor of the soup.  I would reduce the oil next time and not slice the ginger and remove it before serving.

This is awesome, even my 9 year old son loved it.  He couldn't believe that he ate tofu (I told him after dinner).  This is a keeper for me!  I didn't alter a single thing.

Delish and not very hard to make. A little time consuming but, worth it!

fiery tofu and coconut curry soup

Total: 1 hours, 20 minutes

Servings: 3.5

Author : Corinne Trang

Ingredients

Instructions

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