Thai Coconut Curry Soup with Tofu & Spinach

Name: Thai Coconut Curry Soup with Tofu & Spinach
Total time: 20 min
Yield: 2 people
Ingredients: 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

Vegetarian • Dairy-Free • Gluten-FreeUnder 30 MinsOne-PotLunch • DinnerComfort FoodThai

Easy

20min

420kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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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

Instructions

1
Heat olive oil in a soup pot over medium heat. Sauté the minced ginger and garlic for 1 minute until fragrant.
2
Add the yellow curry paste and stir constantly for another minute to unlock the flavors.
3
Pour in the coconut milk and the prepared vegetable broth. Stir well to combine and bring to a gentle simmer.
4
Add the cubed tofu and simmer for 5 minutes to let it absorb the curry flavor.
5
Stir in the vermicelli pasta and cook for 2-3 minutes (or according to package instructions) until tender.
6
Turn off the heat and stir in the fresh spinach, allowing it to wilt in the hot soup.
7
Season with fish sauce and lemon juice to taste.
8
Ladle into bowls and garnish generously with sliced green onions.