Thai Curry Vegetable and Tofu Soup

Thai Curry Vegetable and Tofu Soup
Stir in fresh lime juice and sprinkle with torn basil before serving to add a fresh, bright note. Get the recipe. Photo: Christopher Baker
Hands On Time:
30 mins
Total Time:
30 mins
4 serves


  • 1 tablespoon Thai red curry paste

  • 1 teaspoon grated fresh ginger

  • 2 cups low-sodium vegetable broth

  • 1 14-ounce can coconut milk

  • kosher salt

  • ½ pound shiitake mushrooms, stems removed and caps thinly sliced

  • 4 ounces green beans, halved

  • 2 carrots, halved lengthwise and sliced crosswise

  • 14 ounces extra-firm tofu, drained and cut into cubes

  • 4 ounces snow peas

  • 2 tablespoons fresh lime juice

  • ¼ cup torn fresh basil leaves

  • Asian chili garlic sauce, for serving


  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.

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

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

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

Nutrition Facts (per serving)

348 Calories
26g Fat
17g Carbs
14g Protein
Nutrition Facts
Calories 348
% Daily Value *
Total Fat 26g 33%
Saturated Fat 19g 95%
Sodium 729mg 32%
Total Carbohydrate 17g 6%
Total Sugars 4g
Protein 14g
Calcium 258mg 20%
Iron 7mg 39%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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