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Coconut curry soup with crispy tofu cubes and fresh vegetable toppings in a ceramic bowl

Coconut Curry Soup with Tofu and Fresh Veggie Toppings

Coconut curry soup is a creamy, comforting bowl with a silky blended base, crispy tofu, and fresh toppings for a flavorful meal that is perfect when you want a flexible and satisfying homemade soup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings (about 1 cup soup + lots of tofu and toppings per serving)
Course: Dinner
Cuisine: Thai-Inspired
Calories: 454
Ingredients Method Notes

Ingredients
  

Soup
  • 1 tablespoon oil
  • 1 onion, chopped
  • 3 cloves garlic, smashed
  • 1 knob of ginger, peeled and grated
  • 1-2 tablespoons red curry paste
  • 1-2 tablespoons turmeric
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 12 baby yukon potatoes
  • 2 14-ounce cans coconut milk
  • 3 cups vegetable broth
Crispy Tofu
  • 24 oz / 680 g extra-firm tofu
Fresh Veggie Toppings
  • anything you have for fresh veggie toppings! see notes

Method
 

Preparation
  1. Press the tofu to remove excess moisture while preparing the soup ingredients.
Cooking
  1. Warm the oil in a large pot over medium heat. Add the onion, garlic, and ginger, then cook for a few minutes until fragrant while keeping the garlic from browning.
  2. Add the red curry paste, turmeric, salt, and sugar. Stir and cook for a few more minutes to develop the flavors.
  3. Add the potatoes, coconut milk, and vegetable broth. Simmer until the potatoes are completely tender.
Blending
  1. Let the soup cool slightly, then carefully blend until smooth and silky. Add additional water or broth as needed to reach a rich but pourable consistency.
Topping
  1. Remove the tofu from the press and cut it into small pieces.
  2. Heat a little more oil in the same pot and cook the tofu pieces until lightly golden.
  3. Add a small amount of the blended soup to the tofu and continue cooking until the tofu develops a deep golden, caramelized exterior. Remove from heat.
Serving
  1. Top each bowl of soup with fresh vegetable toppings and crispy caramelized tofu before serving.

Notes

Toppings can include green onions, cilantro, basil, red or green cabbage, asparagus, baby kale, carrots, zucchini shreds, bell peppers, mushrooms, spinach, broccoli, snap peas, or bean sprouts. Regular or light coconut milk both work, and the nutrition information is based on light coconut milk. Regular coconut milk creates a richer result. Potatoes can be replaced with sweet potatoes, carrots, or eggplant. Green curry paste can also be used instead of red curry paste.