Thai Green Curry Soup with Tofu and Bamboo Shoots
If you're looking for a soup that packs a punch and transports your taste buds straight to Thailand, this Thai Green Curry Soup is the answer. It's a perfect blend of spicy and savory, making it an excellent choice for anyone who loves vibrant flavors and aromatic herbs.
Ingredients
- 1 tablespoon vegetable oil
- 3 tablespoons green curry paste
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 1 block (14 oz) firm tofu, cubed
- 1 cup bamboo shoots, drained and rinsed
- 1 red bell pepper, sliced
- 1 cup snow peas
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh basil and cilantro for garnish
- Cooked jasmine rice (optional)
Instructions
- Heat the oil in a large pot over medium heat. Add the green curry paste and sauté for about 2 minutes until fragrant.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
- Add the cubed tofu, bamboo shoots, sliced bell pepper, and snow peas to the pot. Cook for 5-7 minutes until the vegetables are tender.
- Stir in the soy sauce and lime juice, adjusting seasoning to taste.
- Serve hot, garnished with fresh basil and cilantro. If desired, ladle over cooked jasmine rice for a heartier meal.
Cook’s tips
- Use full-fat coconut milk for a richer, creamier broth.
- Press the tofu for 10 minutes before cubing to remove excess water and improve texture.
- Adjust the amount of green curry paste to suit your spice tolerance—start with 2 tablespoons and add more if desired.
- Add the snow peas in the last 2 minutes of cooking to keep them bright and crisp.
- Taste and balance the soup with extra lime juice or soy sauce before serving.
Substitutions
- Use chickpeas or extra-firm tempeh instead of tofu for a different protein.
- Substitute bamboo shoots with sliced water chestnuts or jicama.
- Swap snow peas with snap peas or green beans.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
- Replace vegetable broth with chicken broth if not vegetarian.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if the soup thickens. For best texture, add fresh snow peas when reheating.
Frequently asked questions
Can I make this soup ahead of time?
Yes, you can prepare it up to 3 days in advance. However, the vegetables will soften, so consider adding them fresh when reheating if you prefer a crunch.
Is this soup very spicy?
The heat level depends on your green curry paste. You can reduce the amount for a milder version or add more for extra heat. Serving with rice helps balance the spice.
Can I freeze this soup?
Yes, you can freeze it without the tofu and vegetables for best texture, or freeze the whole soup but expect the tofu to become softer upon thawing. It will keep for up to 2 months.
What can I serve with this soup?
It's delicious on its own or served over steamed jasmine rice for a heartier meal. You can also add a side of crusty bread or a simple salad.
