Creamy Thai Coconut Soup with Tofu and Bamboo Shoots
Okay, so this Thai coconut soup is honestly one of my favorites; it’s got the true taste of Thailand, and it’s ready in less than 30 minutes. That’s faster than waiting for a takeaway, and honestly, it tastes way better.
❤️Why so creamy?
Well, it’s all about that coconut milk. When blended with water, tomato, and agar-agar, the entire soup becomes smooth, rich, and velvety.
Every spoonful feels cozy and comforting, perfect for cooler weather, just like my Sausage Bean and Rice Soup or my Easy Minestrone Soup. That’s why creamy fits better; it tells you exactly what’s waiting in the bowl. And if you know me, you know I’m a huge fan of spice and garlic. Put those two together in a soup, and yeah, I’m definitely in.
This soup is gluten-free, dairy-free, and vegan, and makes enough for 4 medium bowls. Grab your friends or save some for later, or try my Asian Bok Choy and Bean soup or Adzuki Bean Soup with Brown Rice.
🥣The Ingredients
Here`s everything you need to make this Thai soup. You’ll find the recipe video and the full list of Ingredients and measurements in the printable recipe card at the bottom of the post.
📖Ingredient Notes and Why They Work
Tofu and Coconut Milk
The star ingredients in the soup are tofu for protein and milk for creaminess.
Thai Wok Stock Cube
Adds instant Thai flavor. If you don’t have one, swap for Thai spice mix or curry paste.
Chili Flakes
Adds spice, but it`s completely optional. If you don’t have flakes, you can substitute them with chopped chili, cayenne, or chili paste.
Bamboo Shoots
Bamboo Shoots Classic in Asian cooking. They give crunch. No bamboo? Use bean sprouts or water chestnuts.
Lemongrass
Lemongrass (Amazon link) makes the soup smell and taste so good. Powdered works if you can’t find dried.
Agar Agar
A natural thickener, derived from seaweed. You can use chickpea flour instead (still gluten-free).
Tomato Purée
Adds flavor and a light pink color. Tomato paste works well.
👩🍳Let`s Make Thai Coconut Soup
Instructions step by step
- Chop the onion, garlic, ginger, mushrooms, red pepper, and tofu. Set aside.
- Heat the oil with the lemongrass, then remove the lemongrass from the oil.
- Add the onion, garlic, and ginger to the pan, and cook for a few minutes. Stir in the mushrooms and red pepper.
- Add the tofu, chili flakes, tomato purée, and crumble in the Thai wok stock cube.
- Pour in the coconut milk and water and stir well.
- Sprinkle in the agar agar and add the bamboo sprouts.
- Cover and simmer on low heat for about 10 minutes.
- Stir in the fresh coriander. Let the soup sit for a few minutes before serving it hot.
💡Top Tips for the BEST Thai Coconut Soup
Fancy crispy tofu? – Before adding the tofu, fry the cubes in a little oil until the sides turn golden. Alternatively, add them directly to the soup; the cubes will soak up the creamy coconut broth like sponges.
Love it spicy? Adjust the heat. Add extra chili flakes or fresh chili. Want it mild? Start with half the chili and taste as you go. Thai food is all about balance, so make it yours.
Don’t skip the lemongrass. Even if you only have dried, it makes the whole soup smell and taste super fresh and authentic. Think of it as the secret ingredient that takes your soup from nice to wow.
If you like it sweeter, add a drizzle of maple syrup or your sweetener of choice.
❓ Thai Soup Recipe FAQs
It actually tastes even better the next day once the flavors mix. Just store it in the fridge and reheat gently.
Yes, but it’s best to transfer them to a freezer-safe airtight container or freezer bag.
Yes, you can freeze Thai coconut soup for up to 3 months, just let it cool first and stir well when reheating.
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📝Recipe Card and Notes
Creamy Thai Coconut Soup with Tofu and Bamboo Shoots
Equipment
Ingredients
- 1 firm block of tofu 200 grams
- 1 ½ cups coconut milk 400 ml tin
- 2 garlic cloves grated or chopped small
- 1 tablespoon ginger 2-3 cm chunk, grated or chopped small
- 2 tablespoons natural tomato purée
- 1 Thai wok stock cube or Thai paste, vegetable stock, and Thai spice blend
- 1 small onion chopped
- ½ red pepper
- 3-4 mushrooms
- 1 tablespoon dried lemongrass for flavor
- 1 teaspoon agar agar for thickening
- 3 tablespoons olive oil for frying
- 1 tsp chili flakes for spice- adjust
- ½ cup bamboo shoots 100 grams
- 200 ml water
- A handful of fresh coriander
Watch me Make it (Video)
Instructions
- Prep the veg (5 mins): Wash the pepper and the mushrooms. Chop the onion small, slice mushrooms and pepper into strips, cube the tofu, and grate the garlic and ginger.
- Infuse the oil (2 mins): Heat olive oil with lemongrass. When it bubbles, take out the lemongrass by draining the oil. Put the oil back in the pot.
- Sauté (5 mins): Add onion, garlic, and ginger. Gently ook for 3 mins. Add mushrooms and the red pepper and cook for 2 more mins.
- Tofu time (3 mins): Throw in tofu cubes and chili flakes. Add tomato purée and crumble in the stock cube. Stir it up for a couple of minutes.
- Make it soupy (5 mins): Pour in coconut milk and water. Stir well until combined.
- Thicken (10 mins): Sprinkle agar agar, add bamboo shoots, cover, and simmer on low–medium heat.
- Finish (5 mins): Take off heat, stir in coriander, and let sit for 5 mins. Serve hot.
Notes & Suggestions
Nutrition Profile
The nutritional information is an estimate, calculated automatically per serving, with all values, including calories, based on one serving.
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