Thai Coconut Soup with Tofu and Rice

This Thai-style coconut soup combines tofu, vegetables, aromatics and rice. The card explains when to add the coconut milk and how to finish with lime and herbs.

Ingredients and preparation

Gather the ingredients below before starting. The recipe card provides the exact amounts and any optional substitutions.

1 tablespoon oil
5 cloves garlic, minced
one 3 -inch piece of ginger, peeled and cut into thin slices
3 stalks lemongrass, ends trimmed, outer layer peeled, and cut into bigger chunks
1 – 2 tablespoons roasted red chili paste
8 ounces fresh mushrooms, sliced
1 red bell pepper, thinly sliced
1 block of extra firm tofu, pressed and cut into small cubes
5 – 6 cups vegetable or chicken broth
about 20 ounces full fat coconut milk (I like Aroy-D brand, and I use about 1.5 cans)
3 tablespoons fish sauce (more or less to taste)
3 tablespoons brown sugar
juice and zest of 1-2 limes (to taste)
salt to taste (about 1 teaspoon)
lots of cilantro
chili oil for serving
rice for serving

How to make it

Read the complete directions in the recipe card before beginning. Prepare ingredients first, follow the stated order and check the specified cooking or chilling time. Use the visual result and the card's doneness guidance rather than the clock alone.

Serving and storage

Serve as directed in the card. Cool and store leftovers promptly in a covered container; follow food-safety guidance for ingredients that need refrigeration.

Recipe card

The card below has the complete quantities, times and step-by-step method.

Thai Coconut Soup with Tofu and Rice

Thai coconut soup with tofu, rice and cilantro

Print Recipe

This Thai-style coconut soup combines tofu, vegetables, aromatics and rice. The card explains when to add the coconut milk and how to finish with lime and herbs.

Author: Maya Collins
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Yield: 5-6 servings 1x
Method: Stovetop
Cuisine: Thai-Inspired

Ingredients

Scale

1 tablespoon oil
5 cloves garlic, minced
one 3 -inch piece of ginger, peeled and cut into thin slices
3 stalks lemongrass, ends trimmed, outer layer peeled, and cut into bigger chunks
1 – 2 tablespoons roasted red chili paste
8 ounces fresh mushrooms, sliced
1 red bell pepper, thinly sliced
1 block of extra firm tofu, pressed and cut into small cubes
5 – 6 cups vegetable or chicken broth
about 20 ounces full fat coconut milk (I like Aroy-D brand, and I use about 1.5 cans)
3 tablespoons fish sauce (more or less to taste)
3 tablespoons brown sugar
juice and zest of 1-2 limes (to taste)
salt to taste (about 1 teaspoon)
lots of cilantro
chili oil for serving
rice for serving

Instructions

Heat the oil in a soup pot over medium heat. Add the garlic, ginger, and lemongrass; sauté for 3-5 minutes (but don’t let the garlic brown – if it starts browning, remove from heat / turn the heat down).
When everything is soft-ish and smells really nice, add the roasted red chili paste and sauté for 1-2 minutes. Add the mushrooms and red pepper (and any other veggies you like). Sauté for 3-5 minutes to get them sweating a bit, and then add the tofu and broth and bring to a simmer. Simmer for 10-15 minutes.
Add coconut milk, fish sauce, brown sugar, lime juice and zest, and salt. Stir in the cilantro. Taste and adjust till you get it just how you like it. Pull out the lemongrass chunks.
I like to ladle the soup over a shallow bowl filled halfway with rice – so the soup kind of goes on one side and the rice on the other, with the coconuty broth spilling over into the rice a bit. Top it off with extra cilantro and chili oil. SO, SO GOOD.