This Thai Curry Vegetable and Tofu Soup will satisfy every craving for Thai Curry all wrapped in a warm bowl of deliciousness. Plant-based and easy to make.

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Thai Curry Vegetable and Tofu Soup

A delicious plant-based curry soup to enjoy!

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Course: Soup

Cuisine: American

Keyword: curry, soup, Thai, tofu, vegetables

Prep Time: 30

Total Time: 30

Servings:

Calories: 348kcal

Author: Real Simple

Ingredients

1 tablespoon Thai red curry paste
1 teaspoon grated fresh ginger
2 cups low-sodium vegetable broth
1 14 ounce coconut milk can
kosher salt
1/2 pound shiitake mushrooms stems removed and caps thinly sliced
4 ounces green beans
2 carrots halved lengthwise and sliced crosswise
15 ounces Tofu 15 ounce package extra-firm tofu, drained and pressed
4 ounces snow peas
2 tbsp fresh lime juice
1/4 cup torn fresh basil leaves
Asian chili garlic sauce for serving

Instructions

Step 1

Place the curry paste and ginger in a medium pot. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.

Step 2

Add the mushrooms, green beans, and carrots and simmer until just tender, 3 to 5 minutes.

Step 3

Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.

Step 4

Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.

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