Thai Coconut Soup with Tofu and Rice

A tasty coconut velvety broth, swirls of chili oil drifting on top, lovely veg and cubes of flavor-soaked tofu, and a stack of steamy rice at your service.

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Warm, abundant, mouthwatering coconut velvety broth, swirls of chili oil drifting on top, lovely veg and cubes of flavor-soaked tofu, and a stack of steamy rice at your service. This soup is a cool night, sweatshirt sleeves over your palms, huddle and into a warm bowl kinda meal.

Oh, we enjoy numerous aspects of this one. It is very quickly therefore really personalized since you can experiment with your protein and veg. We discovered it to be fantastic for the entire fam, too. Like for instance, if your kiddos discover soup-eating to be the actual hardest thing on the planet? Cool, cool, no prob you can take out the tofu and veg and simply serve it on rice for them without the broth (more for you).

It’s very relaxing with warm, punchy, fresh, sweet-spicy tastes, and we are so all set to huddle with huge trough-y bowls of this all season long.

Thai Coconut Soup in a bowl with tofu and rice.

How To Make Thai Coconut Soup

This charm is motivated by an outright preferred Thai soup called Tom Kha. Conventional Tom Kha has galangal in it (the “Kha” part, the “Tom” indicates “soup”), which is an aromatic root veggie that resembles, ginger-adjacent, along with makrut lime leaves, lemongrass and Thai chiles. Though these active ingredients are incredibly tasty, we discovered them a bit harder to discover in our routine supermarket. So we replaced some things like ginger, lime juice, and chili paste, while still keeping the fresh lemongrass (which is ending up being significantly more typical to discover, yay!), earthy mushroom and sweet red pepper, and velvety coconut milk for a certainly inspired-by-but-not-totally-authentic nod to the soup we enjoy.

For a take a look at a more conventional soup, blog writer and YouTuber Seonkyoung Longest has an actually lovely video and dish post for Tom Kha Gai (made with chicken or “Gai”) that deserves a watch. She describes a bit more about the distinction in between galangal and ginger along with the other active ingredients that you would generally see in a Tom Kha dish.

Bringing this soup-nod together is really quite darn simple. You’ll get the aromatics going initially, and after that it’s sort of simply a stack and simmer sort of offer.

  1. Sauté garlic, ginger and lemongrass up until very aromatic and delicious.
  2. Include chili paste and any veg you like (we did mushrooms + red pepp).
  3. Then include your tofu (or other protein of option, chicken is likewise fantastic) and broth and let it simmer for a bit.
  4. Coconut milk enters and deepen the tastes with some brown sugar, lemon enthusiasm, fish sauce, and fresh cilantro. Yum, yum, yum!
  5. Scoop over some steamy rice, leading with chili oil, more fresh cilantro … whooboy, we’re getting starving.

Many lovely fresh active ingredients and tastes that just improve the longer they sit together (hi yes, leftovers dream!). The tofu holds its shape and texture magnificently, nevertheless, you might omit it if you like. However oh my, it is great how that remarkable broth simply slips up into those tasty little cubes.

What To Serve With This Soup

Our preferred method to serve this champ is simply ladled right over the leading or together with some fresh steamy rice. The soup is so great to scoop and slurp by itself, however we enjoyed the additional little texture munches that the rice offered.

Exists a limitation to just how much fresh cilantro you can slap onto something? Hahahaha no, simply stack it on there. Shower with a fresh lime capture, dribble some chili oil on top, and after that dribble some more since it is so magnificent.

This keeps truly well for leftovers, however we would save the rice and soup individually for ideal texture success. If your soup separates a little, that’s completely fine! Simply offer her an excellent shake and she’s great to go.

Make It Your Own

We likewise enjoy an excellent go-with-the-flow meal and this soup IS that. It is very flexible, so you can personalize it to whatever you expensive. Not a tofu fan? No prob chicken or shrimp would be impressive. Desire a lot of other veggies therein because, oh no, you got overzealous in the fruit and vegetables aisle today? Great, toss them in!

Do not like cilantro? How attempt you, please leave. JOKING. Other fresh herbs, like basil, would be so, so great.

Thai coconut soup in a bowl with fresh cilantro, rice, tofu, and a spoon.

Nevertheless you put your signature on it, prepare to have yourself warmed from the within out. Slurp after smile after slurp after smile, this little relaxing, aromatic, abundant, velvety little marvel has actually got your number.

Thai Coconut Soup: Frequently Asked Questions

Can I utilize a various protein?

Definitely! Chicken or shrimp in this soup would be truly great.

How can I make this vegan?

Fish sauce and chili paste are the only non-vegan active ingredients in this soup. You might either acquire a vegan fish sauce (normally discovered at health-food shops) or utilize soy sauce (to taste) in location of the fish sauce. You might leave out the chili paste or utilize a fresh Thai chili rather.

Any subs for lemongrass?

If lemongrass is a hard-to-find component for you, a little lemon enthusiasm can operate in a pinch.

How can I made this in the Immediate Pot?

We have actually got what you require right in the notes area of the dish card for complete Immediate Pot guidelines!

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Thai coconut soup in a bowl with fresh cilantro, rice, tofu, and a spoon.

Thai Coconut Soup with Tofu and Rice

4.8 from 36 evaluations


It’s Thai Coconut Soup with Tofu and Rice! A tasty coconut velvety broth, swirls of chili oil drifting on top, lovely veg and cubes of flavor-soaked tofu, and a stack of steamy rice at your service.




  1. Heat the oil in a soup pot over medium heat. Include the garlic, ginger, and lemongrass; sauté for 3-5 minutes (however do not let the garlic brown if it begins browning, get rid of from heat/ turn the heat down).
  2. When whatever is soft-ish and smells truly great, include the roasted red chili paste and sauté for 1-2 minutes. Include the mushrooms and red pepper (and any other veggies you like). Sauté for 3-5 minutes to get them sweating a bit, and after that include the tofu and broth and give a simmer. Simmer for 10-15 minutes.
  3. Include coconut milk, fish sauce, brown sugar, lime juice and enthusiasm, and salt. Stir in the cilantro. Taste and change till you get it simply how you like it. Take out the lemongrass portions.
  4. I like to ladle the soup over a shallow bowl filled midway with rice so the soup sort of goes on one side and the rice on the other, with the coconuty broth spilling over into the rice a bit. Leading it off with additional cilantro and chili oil. SO, SO GOOD.


Some dishes advise you to keep the ginger in larger portions so you can pull it out prior to serving however personally I sort of take pleasure in a periodic bite of thinly-sliced broth-soaked ginger, so I simply leave the ginger in!

The lemongrass stalks, specifically when in larger pieces, can be truly difficult, which is why I ‘d encourage taking those out prior to serving. You might likewise utilize lemongrass paste for a bit more benefit so you can simply get the taste without requiring to take out the stalks of lemongrass.

Immediate Pot Recommendations: Press the Sauté button on the Immediate Pot and heat the oil. Then, sauté the garlic, ginger, and lemongrass for 2-3 minutes up until soft-ish. Include the roasted red chili paste and sauté for another minute. Then, include the tofu and 4 cups of broth. Location the cover on the pot and cook on Handbook mode (high pressure) for 3 minutes. Quick launch the steam utilizing the valve. Stir in the coconut milk, fish sauce, brown sugar, lime juice and enthusiasm, and salt. Include the mushrooms and red pepper. If you seem like it might utilize more liquid, you can include an extra cup of broth if required. Press the Sauté button once again to simmer the veggies for 5-6 minutes up until softened. Take out the lemongrass portions and stir in the cilantro.

Keywords: thai soup, coconut soup, tom kha

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