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–+ servings
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5 from 1 vote

Thai Green Curry Soup with Tofu and Green Vegetables

This Thai Green Curry Soup with Tofu and Green Vegetables is a vibrant and satisfying dish that's vegan, gluten-free, and heart-healthy. Packed with fresh vegetables, tofu, and creamy coconut milk, it’s a perfect quick meal that brings bold Southeast Asian flavours to your table.
Servings: 4
Calories: 257.6kcal
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 onion medium, diced
  • 2 cloves garlic minced
  • 1 tbsp ginger fresh, grated
  • 2 tbsp Thai green curry paste
  • 400 ml coconut milk light
  • 3 cups vegetable broth low-sodium
  • 1 cup snap peas trimmed
  • 1 zucchini medium, sliced into half moons
  • 1 red bell pepper thinly sliced
  • 2 cups Bok choy chopped
  • 14 oz tofu firm, drained, pressed, and cubed
  • 1 tbsp soy sauce low-sodium
  • 1 lime juiced
  • 1 handful basil or cilantro leaves for garnish

Equipment

  • Large pot

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
    1 tbsp olive oil, 1 onion
  • Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
    2 cloves garlic, 1 tbsp ginger
  • Add the Thai green curry paste and cook for 1 minute, stirring to release the flavors.
    2 tbsp Thai green curry paste
  • Pour in the light coconut milk and vegetable broth. Stir well to combine and bring to a gentle simmer.
    400 ml coconut milk, 3 cups vegetable broth
  • Add the snap peas and zucchini to the pot. Cook for 3-4 minutes to allow them to start tenderizing.
    1 cup snap peas, 1 zucchini
  • Add the red bell pepper, baby Bok choy, and cubed tofu. Let the soup simmer for an additional 3-4 minutes until the vegetables are tender-crisp and the tofu is heated through. Stir in the soy sauce or tamari and fresh lime juice. Taste and adjust seasonings as needed.
    1 red bell pepper, 2 cups Bok choy, 14 oz tofu, 1 tbsp soy sauce, 1 lime
  • Ladle the soup into bowls and garnish with fresh basil or cilantro.
    1 handful basil

Cooking Tips

  • Tofu Prep: Press and drain tofu thoroughly to improve its texture and prevent sogginess.
  • Adjust Spice Levels: Add extra curry paste or a pinch of chili flakes if you like more heat.
  • Vegetable Variations: Swap in green beans, broccoli, or kale for variety or to use what’s available.
  • Broth Balance: Use a mix of broth and coconut milk to balance creaminess and keep it light.
  • Gluten-Free Option: Replace soy sauce with tamari or coconut aminos to keep the recipe gluten-free.
  • Leftovers: Store in the fridge for up to 3 days. Reheat gently to avoid overcooking the vegetables.

Nutrition

Nutrition Facts
Thai Green Curry Soup with Tofu and Green Vegetables
Serving Size
 
2.5 cups
Amount per Serving
Calories
257.6
% Daily Value*
Fat
 
14.5
g
22
%
Saturated Fat
 
6.9
g
43
%
Sodium
 
249.4
mg
11
%
Potassium
 
414
mg
12
%
Carbohydrates
 
19.3
g
6
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
12.7
g
25
%
Vitamin C
 
85.5
mg
104
%
Calcium
 
208.7
mg
21
%
Iron
 
2.8
mg
16
%
Magnesium
 
32.9
mg
8
%
Zinc
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.