Name: Thai Coconut Soup with Tofu and Rice Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 tablespoon oil; 5 cloves garlic, minced; 1 (3-inch) piece ginger, peeled and sliced thin; 3 stalks lemongrass, ends trimmed, outer layer peeled, cut into chunks; 1-2 tablespoons roasted red chili paste; 5-6 cups vegetable or chicken broth; About 20 ounces full fat coconut milk (around 1.5 cans, preferably Aroy-D brand); 3 tablespoons fish sauce; 3 tablespoons brown sugar; Juice and zest of 1-2 limes, to taste; Salt, about 1 teaspoon or to taste; 8 ounces fresh mushrooms, sliced; 1 red bell pepper, thinly sliced; 1 block extra firm tofu, pressed and cut into small cubes; Fresh cilantro, chopped; Chili oil, for serving; Rice, for serving

Jump to Recipe

If there is one dish that effortlessly combines comfort, bold flavors, and vibrant colors, it has to be the Thai Coconut Soup with Tofu and Rice. This soup is a perfect harmony of creamy coconut milk, fragrant lemongrass, zesty lime, and the satisfying texture of tofu, all nestled alongside a bed of fluffy rice. Every spoonful is like a little tropical escape, warming your soul while keeping things fresh and light. Whether you’re a longtime fan of Thai cuisine or just discovering its wonders, this recipe will quickly become a staple in your kitchen.

Thai Coconut Soup with Tofu and Rice Recipe - Recipe Image

Ingredients You’ll Need

Gathering fresh, aromatic ingredients is the heart of this recipe. Each component in this Thai Coconut Soup with Tofu and Rice plays a vital role, from the spicy kick of the chili paste to the creamy texture of the coconut milk, creating a symphony of textures and tastes.

1 tablespoon oil: Use a neutral oil like vegetable or canola for sautéing ingredients evenly.
5 cloves garlic, minced: Adds a fragrant and pungent base flavor that wakes up the soup.
One 3-inch piece of ginger, peeled and sliced thin: Gives a warm, slightly spicy undertone essential for authentic Thai taste.
3 stalks lemongrass, trimmed and chunked: Infuses the broth with citrusy brightness and a refreshing aroma.
1-2 tablespoons roasted red chili paste: Brings in a smoky heat that balances the sweetness of the coconut.
8 ounces fresh mushrooms, sliced: Adds earthiness and a meaty texture that complements the tofu.
1 red bell pepper, thinly sliced: Introduces sweetness and a pop of vibrant color.
1 block extra firm tofu, pressed and cubed: The perfect plant-based protein that soaks up the soup’s flavors beautifully.
5-6 cups vegetable or chicken broth: Forms the savory, flavorful base for the soup.
About 20 ounces full fat coconut milk: Creamy and luscious, it gives the soup its signature richness.
3 tablespoons fish sauce (adjust to taste): Adds umami depth and a subtle saltiness.
3 tablespoons brown sugar: Balances heat and salt with a touch of caramel sweetness.
Juice and zest of 1-2 limes: Provides bright acidity that enhances every other flavor.
Salt (about 1 teaspoon): Essential for seasoning and bringing all flavors together.
Lots of cilantro: Fresh herbaceous notes brighten the soup at the end.
Chili oil for serving: Adds an optional extra kick and a beautiful finish.
Rice for serving: The perfect neutral partner that helps soak up that incredible broth.

How to Make Thai Coconut Soup with Tofu and Rice

Step 1: Sauté the Aromatics

Heat your oil in a large soup pot over medium heat. When fragrant, toss in the minced garlic, thinly sliced ginger, and chunky lemongrass pieces. Cook gently for 3 to 5 minutes, making sure the garlic does not brown, so these ingredients can infuse the oil with their irresistible fragrance.

Step 2: Add Chili Paste and Vegetables

Once your aromatics have softened and released their scents, stir in the roasted red chili paste. Let it sauté for a minute or two to deepen its flavor. Then, add the fresh mushrooms and red bell pepper slices. Cook for several minutes until the veggies start releasing their moisture, filling your kitchen with inviting smells.

Step 3: Simmer with Tofu and Broth

Time to bring in the tofu cubes and pour in your vegetable or chicken broth. Stir everything together and bring the mixture to a lively simmer. Let it bubble gently for 10 to 15 minutes to marry all the flavors and allow the tofu to absorb some magic.

Step 4: Enrich with Coconut Milk and Seasonings

Now pour in the creamy coconut milk, followed by fish sauce, brown sugar, and the fresh juice and zest from your limes. Stir carefully to combine these bold flavors. Add salt to taste and toss in a generous handful of chopped cilantro. Don’t forget to fish out those chunks of lemongrass before serving — they’ve done their job!

How to Serve Thai Coconut Soup with Tofu and Rice

Garnishes

To elevate each bowl of Thai Coconut Soup with Tofu and Rice, top it with extra fresh cilantro leaves and a drizzle of chili oil for an enticing spicy finish. A few thin slices of fresh red chili can also add that extra zing and visual appeal.

Side Dishes

While the soup itself is hearty and satisfying, pairing it with light, fresh sides like a crisp cucumber salad or crunchy vegetable spring rolls will contrast beautifully and keep your meal balanced.

Creative Ways to Present

For a rustic, homey presentation, serve the soup in wide, shallow bowls with a neat mound of steamed rice on one side. The broth gently mingles into the rice as you eat, creating a delightful flavor meld. You can also offer lime wedges and chili flakes on the side for guests to customize each spoonful.

Make Ahead and Storage

Storing Leftovers

This Thai Coconut Soup with Tofu and Rice keeps incredibly well in the fridge for up to 3 days. Store it in an airtight container to preserve the fresh flavors and creamy texture. When ready to eat, simply reheat gently on the stove.

Freezing

If you want to keep this soup longer, freezing is an option. However, coconut milk can sometimes separate after freezing. To minimize this, freeze the soup without rice and tofu, adding those fresh when you reheat. Defrost overnight in the fridge for best results.

Reheating

Reheat your soup slowly over low to medium heat to prevent coconut milk from curdling. Stir frequently, and consider adding a splash of fresh broth or water if the consistency thickens too much. Reheated soup tastes just as comforting as the first time around.

FAQs

Can I use other types of tofu in this soup?

Absolutely! While extra firm tofu is ideal because it holds its shape well, you can also use firm tofu. Just be gentle when stirring to avoid breaking it apart too much.

Is this Thai Coconut Soup with Tofu and Rice spicy?

The soup has a gentle heat thanks to the roasted red chili paste and chili oil, but you can easily adjust the spiciness by adding more or less chili paste or chili oil according to your taste.

Can I make this soup vegan?

Yes! Simply substitute the fish sauce with a soy sauce or tamari-based alternative to keep it vegan while still maintaining fantastic umami flavors.

What rice works best with this soup?

Jasmine rice is a perfect match because of its fragrant aroma and fluffy texture, but any long-grain rice or even brown rice will work well too, depending on your preference.

Can I add other vegetables to this soup?

Definitely! Feel free to incorporate veggies like baby corn, carrots, spinach, or snap peas. Adding your favorites can make the soup even more vibrant and nutritious.

Final Thoughts

There you have it: a soul-soothing bowl of Thai Coconut Soup with Tofu and Rice that is as delicious as it is comforting. Its layers of flavor, creamy texture, and satisfying heartiness make it a dish you will reach for again and again. Go ahead, try making it yourself—your taste buds will thank you!

Thai Coconut Soup with Tofu and Rice Recipe

★★★★★

5 from 6 reviews

Author: Sophie
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A vibrant and creamy Thai Coconut Soup featuring tender tofu, fresh mushrooms, and aromatic herbs in a rich coconut milk broth, served with rice. This comforting and flavorful dish blends lemongrass, ginger, and roasted red chili paste to create an authentic Thai experience that’s both satisfying and easy to prepare.

Instructions

Prepare Aromatics: Heat the oil in a soup pot over medium heat. Add the minced garlic, sliced ginger, and lemongrass chunks; sauté gently for 3-5 minutes until softened and fragrant without browning the garlic. If garlic starts browning, reduce heat or briefly remove from heat to prevent bitterness.
Add Chili Paste and Vegetables: Stir in the roasted red chili paste and sauté for 1-2 minutes to release its flavors. Add the sliced mushrooms and red bell pepper (or any additional desired vegetables). Cook for another 3-5 minutes, allowing the vegetables to soften and sweat.
Add Tofu and Broth: Incorporate the cubed tofu and pour in the vegetable or chicken broth. Bring everything to a simmer and cook gently for 10-15 minutes to meld flavors and cook the tofu through.
Finish the Soup: Stir in the coconut milk, fish sauce, brown sugar, lime juice and zest, and salt. Remove the lemongrass chunks. Add fresh cilantro and taste the soup, adjusting seasoning with more fish sauce, lime, or salt as desired.
Serve: To serve, spoon the soup into bowls partially filled with rice, allowing the flavorful broth to mingle with the rice. Garnish each bowl with extra cilantro and a drizzle of chili oil for added heat and aroma. Enjoy warm.

Notes

Be careful to not burn the garlic when sautéing; burnt garlic will make the soup bitter.
The lemongrass pieces are for flavor infusion and should be removed before serving.
Adjust the amount of chili paste and chili oil based on your preferred spice level.
Extra vegetables such as baby corn, snap peas, or bok choy can be added for variety.
For a vegetarian or vegan version, use vegetable broth and replace fish sauce with soy sauce or a vegan fish sauce substitute.
If you prefer a lighter soup, reduce the coconut milk quantity or use light coconut milk.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Simmering, Sautéing
Cuisine: Thai