Thai Tofu Soup

Tofu, broccoli, cauliflower, and ginger are simmered in coconut milk to make this Thai-inspired soup sure to be a weeknight dinner hit.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 385 Calories

Ingredients

• 1 tablespoon white sugar
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (14 ounce) can coconut milk
• 1 pinch salt and ground black pepper to taste
• 2 tablespoons Thai red curry paste
• 1 tablespoon grated ginger
• 1 (12 ounce) package extra-firm tofu, cut into small cubes
• 1 tablespoon grated garlic
• 1 (32 fluid ounce) container vegetable broth
• 4 ounces broccoli, chopped into bite-sized pieces
• 4 ounces cauliflower florets, cut into bite-sized pieces
• 4 ounces mushrooms, cut into bite-size pieces

Recipe Instructions

Step 1

Heat oil in a large pot over medium heat. Add onion, curry paste, ginger, and garlic. Stir continuously until onion begins to soften, about 2 minutes. Pour in vegetable broth and coconut milk. Add sugar. Bring to a boil. Stir in tofu, broccoli, cauliflower, and mushrooms.

Step 2

Reduce heat and cover pot. Simmer soup, stirring occasionally, until vegetables are tender, 5 to 8 minutes. Season with salt and pepper.