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Creamy Thai Coconut Curry Soup with Shrimp and Tofu

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A warm, spicy, and soothing Thai coconut curry soup combining silky coconut milk, punchy red curry paste, tender shrimp, and soft tofu for a quick and comforting meal.

Ingredients

Scale
  • 1 tablespoon vegetable oil (or coconut oil for extra aroma)
  • 2 tablespoons red Thai curry paste (Mae Ploy brand recommended)
  • 1 can (14 oz / 400 ml) full-fat coconut milk
  • 3 cups (720 ml) vegetable broth (low sodium preferred)
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 small red chili, sliced thin (optional)
  • 8 oz (225 g) shrimp, peeled and deveined
  • 7 oz (200 g) firm tofu, pressed and cubed (Nasoya brand recommended)
  • 1 cup (100 g) snap peas, trimmed
  • 1 medium red bell pepper, thinly sliced
  • 1 cup (70 g) fresh spinach or baby kale
  • Juice of 1 lime
  • 2 tablespoons fish sauce (or soy sauce for vegetarian option)
  • 1 teaspoon brown sugar
  • Fresh cilantro and basil leaves for garnish

Instructions

  1. Drain firm tofu and wrap in a clean kitchen towel. Place a heavy pan on top and press for 15 minutes to remove excess moisture. Cut into 1-inch cubes.
  2. Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add 2 tablespoons red Thai curry paste and sauté for about 2 minutes, stirring constantly until fragrant.
  3. Add grated ginger and minced garlic; stir for 1 minute until aromatic.
  4. Slowly add the can of coconut milk while stirring, then add 3 cups vegetable broth. Bring to a gentle simmer over medium heat.
  5. Add 1 tablespoon fish sauce (or soy sauce), 1 teaspoon brown sugar, and juice of 1 lime. Taste and adjust seasoning as needed.
  6. Add sliced red bell pepper, snap peas, and cubed tofu. Simmer gently for 5-7 minutes until vegetables are tender and tofu is heated through.
  7. Add peeled shrimp and cook for 3-4 minutes until pink and opaque. Avoid overcooking.
  8. Stir in fresh spinach or baby kale and cook until wilted, about 1 minute.
  9. Ladle soup into bowls and garnish with fresh cilantro and basil leaves. Serve with extra lime wedges.

Notes

Press tofu to remove excess moisture for better texture and flavor absorption. Gently sauté curry paste to release essential oils without burning. Add shrimp last and cook briefly to avoid rubbery texture. Adjust spice level by varying curry paste and chili. If soup is too thick, add more broth or water. For milder flavor, reduce curry paste and omit chili. Fresh herbs brighten the soup at the end.

Nutrition

Keywords: Thai coconut curry soup, shrimp soup, tofu soup, creamy curry soup, quick Thai recipe, easy soup recipe, spicy soup, coconut milk soup

Find it online: https://blixfood.com/creamy-thai-coconut-curry-soup-with-shrimp-and-tofu-easy-recipe/