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Thai Tofu and Mushroom Soup: Healthy Vegan Recipe With Oriental Aromas

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To get out of the routine of the most traditional spoon dishes in our kitchen, today we collect Asian flavors with a very simple dish to prepare that inspires us with Westernized Thai cuisine , in a most complete and healthy vegan soup, satisfying without ceasing be light

The recipe we have adapted from Clean Green Simple uses Thai red curry paste , which can be bought in specialized stores and can be slightly spicy, but we can also use a mixture of red curry spices, even from Indian cuisine such as madras – which means spice mix- or make it at home. We have also added extra turmeric because we love it, but it is optional.

With this soup we have an example that tofu does not always have to be grilled, breaded or fried, as it absorbs the aromatic flavors of the entire broth deliciously well and leaves it with a soft and tender texture, very tasty and comforting.

Thai Tofu and Mushroom Soup.


For 4 people

  • Italian red pepper or 1 bell pepper- 2.
  • Ginger- 1.
  • Garlic cloves- 1.
  • Red curry paste or spice mix- 30ml.
  • Mushrooms- 250g.
  • Vegetable broth (or more)- 500ml.
  • Reduced salt soy sauce (to taste)- 20ml.
  • firm tofu- 420g.
  • Coconut milk- 400ml.
  • Carrot- 2.
  • lemon or lime- 1.
  • fresh cilantro.
  • Extra virgin olive oil.

How to make Thai tofu and mushroom soup?

YouTube video

Difficulty: Easy

  • Total time- 50m.
  • Elaboration- 10m.
  • Cooking- 40m.

Dice the seeded pepper; Wash and chop the mushrooms and grate a small piece of peeled ginger and garlic. Drain the tofu of its liquid, pat dry with kitchen paper, and cut into bite-sized cubes. Peel the carrots and cut into thin sticks.

Heat a little oil in a pot and add the pepper. Sauté for a few minutes, add the ginger and garlic, stir a few times and add the curry paste or spices, stirring well. Let the pepper soften and add the mushrooms, increasing the heat.

When they take on a good color, add about 400-500 ml of broth or water , the soy sauce and stir well. Let it cook for 10 minutes and add the coconut milk and tofu. Keep cooking gently for about 10 minutes or more if you want to reduce the liquid a little.

Season with lemon or lime juice to taste and test for salt. If it is too thick, thin it with more broth or water. Serve hot with fresh cilantro and carrot.

What to serve with Thai tofu and mushroom soup?

In addition to the final dressings of fresh cilantro and carrot cut thinly into sticks, we can accompany the Thai soup with rice noodles or some grain, or simply with a little flatbread to wet the broth and add carbohydrates if you want it to be a more energetic meal, like gluten-free naan bread .

Bottom Line.

Thai Tofu and Mushroom Soup is a delicious and satisfying dish that combines the earthy flavors of mushrooms with the creamy texture of tofu, all brought together by the aromatic and spicy Thai broth. This soup is not only a comforting and nourishing meal, but also a perfect example of the harmonious blend of flavors and textures that Thai cuisine is known for. Whether enjoyed as a starter or a main course, this soup is sure to impress and delight anyone who tries it.

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