Go Back
Thai Coconut Curry Tofu Vegetable Soup
Print Recipe Pin Recipe
Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 block (14 oz) firm tofu, cut into 1-inch cubes
  • 1 medium onion, diced
  • 2 medium carrots, sliced into rounds
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Thai red curry paste
  • 1 can (14 oz) full-fat coconut milk
  • 4 cups vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Cooked jasmine rice, for serving

Instructions
 

  • Add the onion, carrots, red bell pepper, broccoli, garlic, and ginger to the slow cooker.
  • Place the tofu cubes on top of the vegetables.
  • In a bowl, whisk together the Thai red curry paste, coconut milk, vegetable broth, and soy sauce until smooth.
  • Pour the coconut milk mixture over the tofu and vegetables in the slow cooker.
  • Cover and cook on low for 6 hours or on high for 3 hours, until the carrots are tender.
  • Stir in the lime juice just before serving.
  • Ladle the soup over cooked jasmine rice and top with chopped cilantro.

Notes

For a thicker broth, mash a few carrot slices with the back of a spoon before adding the lime juice. If you prefer less spice, start with one tablespoon of curry paste and taste before serving. Leftovers store well in the fridge for up to four days and reheat gently on the stovetop without separating.
Course: Soup
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board