Thai Red Curry Vegetable Soup with Crispy Tofu

GFGluten FreeGRGrain FreeNFNut FreeOFOil FreeVVegan

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This Thai Red Curry Vegetable Soup with Crispy Tofu is Vegan, Gluten Free, and Grain Free. Cozy up with this flavorful and nourishing bowl on a chilly day!
This post is sponsored by Purple Carrot.

The weather’s getting colder, I’m bringing out the fuzzy socks, and boy, I am ready for some cozy and warming meals.

There’s also nothing quite like a bowl of steamy soup, am I right? This Thai Red Curry variety is healthy, hearty, and comes together in no time at all.

So let’s get to it, shall we?

Thai Red Curry Vegetable Soup #soup #vegan #plantbased #easydinner

Soup is a huge staple for me during the winter months. It’s easy to prepare, warms you up, and is pretty dang hard to screw up. Do you have some veggies, broth, and a pot? Fabulous.

Now, because this is a food blog, I do try to get a little creative with the veggie & broth mixtures I share with you. As I have never met a Thai Curry that I didn’t like, I thought the flavors would fare well in a soup-y mixture too. Plus, there’s more volume to a soup than a curry….so you can eat more of it before you get full 😉

Thai Red Curry Vegetable Soup #soup #vegan #plantbased #easydinner

While I love my liquids, I also love a good crunchy element, which is why I decided to top this soup with some Crispy Tofu as a sort of “crouton.” When I was testing this recipe I knew my Tofu recipe was going to be good, but little did I know that I would hit the jackpot and want to make these little golden, crispy-on-the-outside, soft-on-the-inside cubes a staple in my diet — soup or not.

Thai Red Curry Vegetable Soup #soup #vegan #plantbased #easydinner

See what I mean? Even if you don’t make this soup, please do yourself a favor and make the Tofu. You’ll thank me later 😉

If you’re looking for more easy-to-prep and tasty meals, I would highly suggest you check out Purple Carrot – a 100% plant-based meal delivery service. Every week you receive 2-3 fast & flavorful vegan recipes, plus all the ingredients to make them! I’ve personally been using Purple Carrot meals for the last six months and have been seriously impressed with the variety and quality of every meal. Here are just some of the tasty treats I’ve made with my boxes:

Thai Red Curry Vegetable Soup #soup #vegan #plantbased #easydinner

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But let’s get back to this soup…

Thai Red Curry Vegetable Soup #soup #vegan #plantbased #easydinner

A Few Final Thoughts:
  • As with most soups, really anything goes. If you don’t have any of the veggies I used on hand, feel free to sub with another that you have in your pantry.
  • If you’d like to reduce the fat content in this recipe, feel free to substitute a lite canned coconut milk for full fat.
  • Serving this soup with some rice noodles or rice would be a great way to bulk up the meal and make it more satiating!

If you’re looking for more easy & cozy recipes, you’ll also love my Sweet Potato, Red Lentil, & Peanut Stew or my Baked Vegan Mac & Cheese!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Thai Red Curry Vegetable Soup with Crispy Tofu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

This Thai Red Curry Vegetable Soup with Crispy Tofu is Vegan, Gluten Free, and Grain Free. Cozy up with this flavorful and nourishing bowl on a chilly day!

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 5 people 1x



For the Crispy Tofu:

  • 1 block Extra Firm Tofu, pressed
  • 1 tbsp Tamari
  • 1 tbsp Nutritional Yeast

For the Red Curry Soup:

  • 3 Bell Peppers, cut into thin strips (I used Red, Orange, and Yellow)
  • 1 Medium Yellow Onion, diced
  • 3 cups Fresh Broccoli Florets
  • 1 Large Carrot, sliced thinly
  • 34 tbsp Thai Red Curry Paste
  • 1 13.5 oz can Full Fat Coconut Milk
  • 4 cup Vegetable Stock
  • Salt, to taste


  1. First, preheat your oven to 350F. Cut the pressed Tofu into cubes, and place it into a medium bowl with the Tamari and Nutritional Yeast. Stir everything together until the Tofu is well coated, then place onto a lined or greased baking tray.
  2. Bake the Tofu for 30 minutes, flip the cubes, then bake for an additional 15.
  3. In the meantime, prepare the soup. Add the Sliced Onion to a large pot with a splash of water, oil, or vegetable broth, and cook over medium-low heat until translucent.
  4. Pour the Coconut Milk into the pot, then add in the Red Curry Paste. Stir well until the Paste has dissolved into the liquid and no chunks remain.
  5. Add in the remaining soup ingredients, raise the heat to high, and bring the mixture to a boil. Reduce the heat to low, and let simmer for 10 minutes.
  6. Add any additional salt to taste, if necessary. Ladle the soup into bowls and top with the Crispy Tofu. 


Tamari may be substituted with Liquid Aminos or Soy Sauce, but keep in mind that the latter is not gluten free.

To make this recipe lower in fat, you may substitute the Full Fat Coconut Milk for Lite Coconut Milk

I used this brand of Red Curry Paste, though you could also make your own.

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Thai Red Curry Vegetable Soup #soup #vegan #plantbased #easydinner

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I adore this recipe so much. This is the second time I’ve made this recipe in as many weeks. I add any vegetables (this time zucchini, carrots, cauliflower) and any milk (rice milk works well!). I find it stays in the fridge for around five days if it lasts that long! The tofu is also one of the easiest recipes to make, I will definitely be making it again.

  2. This looks yummy!
    Does the Tofu have to be baked fresh, or can it be made ahead and stored in the fridge (and maybe reheated)?
    I always make weeknight soup for 3 days, and 45 minutes is too long to make fresh every day.
    Any thoughts?

    1. We’ve often frozen fully made soups and curries. You could also separate the crispy tofu by keeping it in the fridge and then reincorporating after the fact!

  3. Made this one tonight! Another winner. I don’t rate all recipes I try 5/5 but literally every. single. one is the BOMB! Saving them all. I can’t wait for your cookbook Caitlin please send me the first copy!!

    Ps for this one I found that I did not *need* to add salt whatsoever but just a little shake over my bowl really cinched things up. Also the crispy tofu will be a new staple in my every day life.

  4. 5 stars
    This was great! I didn’t get enough flavor from the curry paste alone, so I added some extra of the ingredients it contains – ginger, garlic, lime, soy sauce. I have a cold and this hit the spot!

  5. 5 stars
    So, I didn’t make the soup, but I made the crispy tofu. OMG. YOU ARE A GENIUS! I cannot believe how easy it is, how crisp, and how delicious it is! It’s enough flavor to eat as made, but its also mild enough that I can put it into ANYTHING. Thank you so much for sharing! My other go to tofu recipe was a good way, but it was also a lot more labor intensive than this (minimalist baker. Very delicious, but also more work in my opinion). This will definitely be my go to tofu recipe. Thanks again for sharing! 🙂

  6. I saw you made this with noodles as well ? Do you have instructions for the noodles too ? The soup with and without it look super delicious !!!

  7. 5 stars
    That’s another recipe of yours (two days running) that I’m trying 🙂
    Guess what? LOVE IT! Habanero came to the rescue again, as I’ve been told it’s a bit sweet (I bet – with all those peppers).
    I’ve asked if anyone wants tofu in their bowl. The “NO!” was very loud, but then… some cubes “grew feet” and decided to soak in their hot soups 😀 That was funny to see. And of course – to the ultimate (new recipe) meals en: “Would you like me to make it again sometimes?” – I got the final approval by getting a YES!

    1. Does coconut milk make food taste like coconut? I hate coconuts so I’m always hesitant to try recipes with coconut milk