Thai Coconut Curry Soup with Tofu & Spinach
Easy
20 min
420 kcal
2 servings
MACROS
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A fragrant and creamy soup featuring yellow curry, coconut milk, tender tofu, and fresh greens.
Bring the warmth of Thailand to your kitchen with this Thai Coconut Curry Soup with Tofu & Spinach. Bursting with aromatic flavors from yellow curry paste, creamy coconut milk, and zesty lemon, this soup is the ultimate comfort food. It perfectly utilizes your fresh spinach and green onions before they spoil, pairing them with protein-packed tofu for a balanced meal. Whether you are looking for a quick weeknight dinner or a cozy lunch, this Thai Coconut Curry Soup delivers rich, savory satisfaction in under 20 minutes. It's a gluten-free friendly and dairy-free delight that brings a spicy, creamy kick to your table.
Ingredients
- 30 g Yellow Curry Paste
- 400 ml Canned Coconut Milk
- 200 g Tofu (Cubed)
- 100 g Fresh Spinach
- 60 g Vermicelli Pasta
- 250 ml Vegetable Broth Powder (dissolved in water)
- 1 tbsp Fish Sauce
- 1 tbsp Ginger (Minced)
- 2 cloves Garlic (Minced)
- 1 tbsp Lemon (Juiced)
- 2 stalks Green Onions (Sliced)
- 1 tbsp Olive Oil
- 2 tbsp Yellow Curry Paste
- 1 can (13.5 oz) Canned Coconut Milk
- 7 oz Tofu (Cubed)
- 3 cups Fresh Spinach
- 2 oz Vermicelli Pasta
- 1 cup Vegetable Broth Powder (dissolved in water)
- 1 tbsp Fish Sauce
- 1 tbsp Ginger (Minced)
- 2 cloves Garlic (Minced)
- 1 tbsp Lemon (Juiced)
- 2 stalks Green Onions (Sliced)
- 1 tbsp Olive Oil
Instructions
- 1Heat olive oil in a soup pot over medium heat. Sauté the minced ginger and garlic for 1 minute until fragrant.
- 2Add the yellow curry paste and stir constantly for another minute to unlock the flavors.
- 3Pour in the coconut milk and the prepared vegetable broth. Stir well to combine and bring to a gentle simmer.
- 4Add the cubed tofu and simmer for 5 minutes to let it absorb the curry flavor.
- 5Stir in the vermicelli pasta and cook for 2-3 minutes (or according to package instructions) until tender.
- 6Turn off the heat and stir in the fresh spinach, allowing it to wilt in the hot soup.
- 7Season with fish sauce and lemon juice to taste.
- 8Ladle into bowls and garnish generously with sliced green onions.
Chef's Tips
- •If you want extra heat, add a pinch of chili flakes or a splash of Sriracha.
- •Don't boil the coconut milk too vigorously or it may separate.
- •For a vegan version, swap the fish sauce for soy sauce.
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Recipe By
Kitchen Buddy Chef