Go Back

Thai Spicy Coconut Soup with Tofu and Bamboo Shoots

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Thai
Servings 4

Equipment

  • Large soup pot or Dutch oven This helps develop flavor while giving you room to simmer all ingredients together.
  • Knife and Cutting Board For prepping your aromatics and veggies.
  • Tofu Press Optional, but pressing tofu improves its texture significantly. If you don’t have one, wrap the tofu block in a clean towel and weigh it down with a heavy pan for 20 minutes.
  • Fine mesh strainer or slotted spoon If you want to remove galangal slices, lemongrass stalks, or kaffir lime leaves before serving.

Ingredients
  

Soup Base

  • 2 tablespoons coconut oil or any neutral oil
  • 1 shallot finely sliced
  • 3 cloves garlic minced
  • 1- inch piece galangal sliced (substitute with fresh ginger if unavailable)
  • 2 stalks lemongrass trimmed and smashed
  • 4 kaffir lime leaves torn
  • 1 –2 Thai bird’s eye chilies finely sliced (adjust to spice preference)
  • 4 cups vegetable broth
  • 2 cups full-fat coconut milk
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 tablespoon vegan fish sauce optional but adds depth
  • Juice of 1 lime

Vegetables & Protein

  • 1 block firm tofu pressed and cubed
  • 1 cup bamboo shoots julienned
  • 1/2 cup baby corn halved
  • 1 cup mushrooms sliced (shiitake or oyster preferred)
  • 1 small carrot julienned
  • Fresh cilantro and Thai basil for garnish
  • Lime wedges for serving

Instructions
 

Step 1: Prep Aromatics and Veggies

  1. Start by prepping your lemongrass, galangal, and kaffir lime leaves. Smash the lemongrass to release its oils, slice your galangal thinly, and tear the kaffir lime leaves to help release their essential oils. Cube your tofu and prepare all your veggies so you’re ready to go once the soup starts simmering.

Step 2: Sauté the Base

  1. In a large soup pot over medium heat, add the coconut oil. Sauté the shallots for 2–3 minutes until translucent. Add the garlic, galangal, lemongrass, chilies, and kaffir lime leaves. Stir frequently for about 3 minutes until fragrant.

Step 3: Simmer Broth and Coconut Milk

  1. Add the vegetable broth and bring to a gentle simmer. Let it simmer for about 5 minutes to allow the aromatics to infuse the broth. Then pour in the coconut milk and stir to combine. This is where your Thai coconut recipes knowledge starts to shine—creamy, rich, and full of flavor.

Step 4: Add Veggies and Tofu

  1. Stir in the tofu cubes, bamboo shoots, mushrooms, baby corn, and carrots. Simmer for another 10–12 minutes, or until vegetables are tender and tofu has absorbed the flavors of the broth.

Step 5: Season and Finish

  1. Add the soy sauce, vegan fish sauce (if using), and squeeze in the lime juice. Taste and adjust the seasoning—add more soy sauce if it needs salt or more lime if it needs brightness.

Step 6: Serve

  1. Ladle the soup into bowls and garnish with fresh cilantro, Thai basil, and a lime wedge. Serve piping hot for the best experience.