Creamy Coconut & Mushroom Soup (with tofu!)
The perfect creamy cozy soup during these cold winter days. Vegan, too!
This Creamy Coconut & Mushroom Tofu Soup is full of flavor and is packed with nutrient dense ingredients to keep you satisfied and fueled. If you like creamy curry soups, this one is for you!
Top this coconut curry soup with a little Sriracha sauce if you like some heat!
PrintCoconut & Mushroom Tofu Soup
This Creamy Coconut & Mushroom Tofu Soup is to DIE FOR! It’s cozy, flavorful, and packed with umami-flavor. Vegan and Gluten Free.
- Author: Caroline Green
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 4-6 servings 1x
- Category: Soup
- 1 TBSP coconut oil
- 1 inch fresh ginger, grated
- 3–4 cloves garlic, minced
- 1 TBSP red curry paste
- 6 cups vegetable broth or bone broth (not vegan)
- 1 TBSP maple syrup
- 1 tsp lemongrass paste
- 1/4 cup Soy Sauce or Tamari
- 8 oz bella mushrooms, sliced
- 1 head of broccoli, diced
- 2, 15-oz cans of unsweetened coconut milk
- 1 block extra firm tofu, cut into bite sized pieces
- 1 lime, juiced
- optional: fresh cilantro, sliced green onion, and sriracha or hot sauce for serving
- In a large pot, melt coconut oil over medium heat. Add minced garlic and ginger and cook for ~2 minutes. Stir in red curry paste and cook for 1 more minute.
- Next, pour in broth, maple syrup, lemongrass paste, and soy sauce or tamari. Stir and bring to a boil, then reduce to a simmer and cook for 10 minutes.
- Next, add in mushrooms, both cans of coconut milk, broccoli, and tofu. Stir gently. Cook for 3-5 minutes until broccoli and mushrooms have softened.
- Remove from heat and add in lime juice. Top with cilantro, green onion, and hot sauce if desired. Enjoy! Keeps well in the fridge for up to 4-5 days.
Keywords: vegan, coconut soup, vegan curry soup, tofu soup, mushroom soup
My husband and I have been on a soup kick recently, as it’s a great way to keep leftovers in the fridge all week, and cook only once. I hope you enjoy this one as much as we have!