Coconut Tofu Soup

Name: Coconut Tofu Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon coconut oil; 1 inch fresh ginger (peeled and grated); 3 cloves garlic (minced); 1 tablespoon red curry paste; 6 cups vegetable broth (or other broth as desired); 1 tablespoon maple syrup; 1 stalk of lemongrass (remove the brown outer leaves and cut into 3 long chunks as seen in the video*); ¼ cup soy sauce; 8 ounces shiitake mushrooms; 2 15- ounce cans of coconut milk*; 1 block of firm or extra firm tofu (pressed and cut into bite sized pieces); 3 tablespoons lime juice; Cilantro and green onion for serving

By Brita Britnell // September 10, 2024

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Jump to Recipe

Nourishing Coconut Tofu Soup is a mix of ginger, garlic, lemongrass, mushrooms and tofu, all simmered together in a savory broth. An easy, healthy meal that’s full of flavor and ready in less than 30 minutes!

Soup made with tofu and black beans in a white bowl.

Table of Contents

Nothing more filling, comforting, and satisfying than this Coconut Tofu Soup. I absolutely love any recipe with tofu and I also happen to love mushrooms, so combine both and get this amazing soup recipe that’s super tasty! This simple and easy tofu soup is vegan, loaded with fiber and plant-based protein, and incredibly delicious. Serve it as a side dish or a light dinner for a nutritious, satisfying meal.

Why you should make this recipe

Nutritious: Loaded with fiber, protein, antioxidants, vitamins, and minerals; this tofu soup is so good for you.
Quick and easy: Making this vegetarian tofu soup is quite easy to make and can be on the table in less than 30 minutes.
So tasty: The blend of tofu and mushrooms in a broth made with coconut milk, red curry paste, soy sauce and lime juice really makes this soup something special.

Coconut tofu soup topped with a garnish of fresh cilantro and green onions.

Ingredients needed

This tofu soup is full of healthy, nourishing ingredients that bring incredible flavor to the broth. Here’s what you need:

Coconut oil. For cooking down the ginger and garlic. Sesame oil also works well!
Garlic + Ginger + Lemongrass. Nourishing mix that adds flavor and nutrition.
Broth. The base of the soup is made with a flavorful blend of red curry paste, vegetable broth, maple syrup, soy sauce and coconut milk.
Mushrooms. Shiitake mushrooms add an earthy, smoky flavor to the soup, as well as texture and inflammatory properties. Learn more about the health benefits of shiitake mushrooms.
Tofu. Protein-rich, low in calories, and budget-friendly; tofu is a great plant-based substitute for chicken in this recipe. A firm or extra firm tofu is best here! As desired, you can also make this a soft tofu soup by use a soft tofu.
Lime juice + cilantro + green onion. Added after the soup cooks to bring extra flavor, freshness, and color.
Salt + pepper. To taste.

How to make this recipe

Other than being incredibly delicious, we love that everything is cooked in one large pot for less cleanup. There are no fancy steps or special culinary techniques involved. Here’s the simple method:

For the full, printable recipe, reference the recipe card at the bottom of the page.

Sauté ginger + garlic. In a large pot over medium heat, melt the coconut oil. Add in the ginger and garlic and saute for 2 minutes. Stir in the curry paste and cook for 1 additional minute.
Simmer the broth. Mix in the broth, maple syrup, lemongrass and soy sauce. Bring to a boil and lower to a simmer. Cook for 10 minutes.
Add the mushrooms + tofu. Mix in the mushrooms, coconut milk, and tofu. Bring back to a simmer and cook for 3 minutes.
Finish with lime juice. Remove from the heat and stir in the lime juice. Remove the lemongrass stalks and discard.
Serve. Divide into bowls, top with green onion and cilantro and enjoy!

Tips for recipe success

Lemongrass. The leaves of this plant are often used to make medicine and the oil is often used in aromatherapy. It can be found in the produce department of most grocery stores. The taste is a little lemony with a hint of ginger. If you’re new to this vegetable, learn more about lemongrass here. We love the nutrition and flavor it gives this soup, however, feel free to leave it out if it’s unavailable to you or if you don’t like it.
Protein. If you’re not concerned with keeping this soup vegan, feel free to add in cooked, diced chicken or even shrimp.
Serving suggestions. This soup is great on its own with crusty bread or crackers. We also love it served with steamed rice or noodles.

Frequently asked questions

Can you put raw tofu in soup?

Yes! In this recipe we are adding raw tofu in with the mushrooms and simmering it for a few minutes to warm it up and give it some flavor. Tofu is fine to eat raw, so it can definitely be added to any recipes in its raw state.

What kind of tofu do you use for soup?

For this particular soup recipe, we’re using firm or extra-firm tofu. It’s nice and solid and holds up well in the soup, plus it adds great texture. If you were making more of a pureed soup with a smooth texture, you may want to use a soft tofu.

Is tofu soup healthy?

This tofu soup recipe is incredibly healthy! It’s filled with wholesome ingredients that offer an array of vitamins, minerals and antioxidants. And the addition of tofu gives the dish plenty of plant-based protein.

Storage recommendations

In the fridge. Store leftovers in an airtight container in the refrigerator for about 3-4 days. Simply reheat in the microwave or on the stovetop.
To freeze. Allow the soup to cool completely before placing it into airtight, freezer-friendly bags or containers. Place in the freezer for up to 3 months. To reheat, simply allow the soup to thaw in the refrigerator before re-heating on the stovetop or in the microwave.

Wooden spoon stirring tofu soup in a pot.

More delicious soups to try

As usual, PLEASE let me know if you make this soup and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).