Thai Coconut Curry Soup

Thai Coconut Curry Soup

1 Review
From: EatingWell Magazine, Soup Cookbook

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 6 cups low-sodium vegetable broth, divided
  • ¾ ounce dried shiitake mushrooms
  • 1 tablespoon extra-virgin olive oil
  • 1½ cups chopped onion
  • 2 teaspoons grated fresh ginger
  • 2 jalapeño peppers, minced
  • 1½ tablespoons Thai red curry paste
  • 1½ tablespoons reduced-sodium tamari
  • 1½ teaspoons lime zest
  • ¼ cup lime juice
  • ½ teaspoon salt
  • 2¼ cups coconut milk
  • 12 ounces diced extra-firm tofu ( ½-inch)
  • 3 ounces fresh oyster mushrooms or other wild mushrooms, chopped
  • 4 cups chopped mature spinach (5 ounces)
  • Fresh cilantro for garnish


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  • To make ahead: Refrigerate for up to 5 days.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 223 calories; 18 g fat(13 g sat); 3 g fiber; 12 g carbohydrates; 7 g protein; 58 mcg folate; 0 mg cholesterol; 4 g sugars; 1,454 IU vitamin A; 14 mg vitamin C; 171 mg calcium; 4 mg iron; 473 mg sodium; 428 mg potassium
  • Nutrition Bonus: Vitamin A (29% daily value), Vitamin C (23% dv), Iron (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3 fat, 1 vegetable, ½ medium-fat protein

Reviews 1

August 26, 2018
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By: Stacy Wolter
Great tasting recipe that even my 12-year-old enjoyed. (She will eat surprising things that are in coconut curry.) We are on a low-carb diet, and I was surprised to see how many carbs were in the shiitake mushrooms. Next time I will make the mushroom-infused broth, but leave out the shrooms. I reduced the onion by 1/3 and added two cloves of garlic by necessity but that also reduced the carb count.
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