Creamy Thai Coconut Soup with Tofu and Bamboo Shoots
This creamy Thai coconut soup is bursting with flavour, packed with tofu and bamboo sprouts, and ready in under 30 minutes. It’s comforting, spicy, and tastes just like Thailand in a bowl.
Equipment
1 Cast Iron pot, or Dutch oven
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
This creamy Thai coconut soup goes perfectly with something light yet satisfying on the side. Try serving it with my Hearty Roasted Vegetable Salad — the roasted veggies bring a lovely earthy balance to the rich, spicy coconut broth. You could also add a slice of crusty sourdough or wholemeal bread to soak up every last drop. It’s the kind of meal that feels cozy, colourful, and completely satisfying.
Top Tips
Want crispy tofu? Fry the cubes in a little oil until golden before adding them to the soup. Or skip the frying — they’ll soak up the creamy coconut broth beautifully.
Love it spicy? Add extra chili flakes or fresh chili. Prefer it mild? Start with half the amount and taste as you go. Thai food is all about balance!
Don’t skip the lemongrass. Even dried lemongrass makes the soup smell amazing and gives it that fresh, authentic Thai flavour — it’s the secret that takes it from nice to wow.
Nutrition Profile
Nutrition
Creamy Thai Coconut Soup with Tofu and Bamboo Shoots
Serving Size
1 serving
Amount per Serving
Calories
290
% Daily Value*
Fat
21
g
32
%
Saturated Fat
12
g
75
%
Carbohydrates
17
g
6
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
10
g
20
%
Vitamin A
18
IU
0
%
Vitamin C
33
mg
40
%
Calcium
140
mg
14
%
Iron
3.4
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
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