Thai Coconut Curry Soup

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This healthy version of tom kha soup is vegetarian and flavored with Thai red curry paste. Instead of using fish sauce, we simmer dried shiitakes in vegetable broth to add an umami note.

By Darina Allen

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Prep Time:

50 mins

Total Time:

50 mins

Servings:

Yield:

8 serving

Nutrition Profile:

Low-Carb Nut-Free Dairy-Free Healthy Immunity Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie

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Ingredients

6 cups low-sodium vegetable broth, divided
¾ ounce dried shiitake mushrooms
1 tablespoon extra-virgin olive oil
1 ½ cups chopped onion
2 teaspoons grated fresh ginger
2 jalapeño peppers, minced
1 ½ tablespoons Thai red curry paste
1 ½ tablespoons reduced-sodium tamari
1 ½ teaspoons lime zest
¼ cup lime juice
½ teaspoon salt
2 ¼ cups coconut milk
12 ounces diced extra-firm tofu (1/2-inch)
3 ounces fresh oyster mushrooms or other wild mushrooms, chopped
4 cups chopped mature spinach (5 ounces)
Fresh cilantro for garnish

Directions

Combine 1 cup broth and dried shiitakes in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Strain the broth through a coffee filter (or a double layer of cheesecloth) to catch the grit, and squeeze the mushrooms to extract as much liquid as possible. Reserve the cooking liquid and chop the mushrooms.
Meanwhile, heat oil in a large pot over medium-high heat. Add onion and cook, stirring frequently, until starting to brown, 2 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 5 minutes. Stir in the remaining 5 cups broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add ginger, jalapeños, curry paste, tamari, lime zest and juice, salt and the reserved mushroom-cooking liquid. Cover and return to a boil.
Reduce heat to medium and add coconut milk, tofu, fresh mushrooms and the soaked shiitakes; return to a simmer and cook, partially covered, until the mushrooms are tender, 3 to 5 minutes. Stir in spinach and cook until wilted, 2 to 3 minutes more. Serve garnished with cilantro, if desired.

Tips

To make ahead: Refrigerate for up to 5 days.

Originally appeared: EatingWell Magazine, Soup Cookbook

Nutrition Facts (per serving)

223	Calories
18g	Fat
12g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size about 1 1/2 cups
Calories 223
% Daily Value *
Total Carbohydrate 12g	4%
Dietary Fiber 3g	12%
Total Sugars 4g
Protein 7g	15%
Total Fat 18g	23%
Saturated Fat 13g	64%
Vitamin A 1454IU	29%
Vitamin C 14mg	16%
Folate 58mcg	14%
Sodium 473mg	21%
Calcium 171mg	13%
Iron 4mg	22%
Magnesium 66mg	16%
Potassium 428mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Thai Coconut Curry Soup

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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