If you love a vegan soup recipe then you NEED to try my Green Goddess Soup as well as my Roasted Cauliflower Soup and my Crockpot Potato Soup.

Soup made with tofu and black beans in a white bowl.

Nothing more filling, comforting, and satisfying than this Coconut Tofu Soup. I certainly love any recipe with tofu and I also happen to love mushrooms, so combine both and get this standout soup recipe that’s especially good! This simple and straightforward tofu soup is vegan, loaded with fiber and plant-based protein, and incredibly flavor-packed. Serve it as a side dish or a light dinner for a nutritious, satisfying meal.

Why you’ll love this method

Nutritious: Loaded with fiber, protein, antioxidants, vitamins, and minerals; this tofu soup is deeply good for you.
Speedy and unfussy: Making this vegetarian tofu soup is quite straightforward to make and can be on the table in less than 30 minutes.
So good: The blend of tofu and mushrooms in a broth made with coconut milk, red curry paste, soy sauce and lime juice truly makes this soup something special.

Coconut tofu soup topped with a garnish of fresh cilantro and green onions.

Ingredients needed

This tofu soup is full of healthy, nourishing ingredients that bring striking flavor to the broth. Here’s what you need:

Coconut oil. For cooking down the ginger and garlic. Sesame oil also works well!
Garlic + Ginger + Lemongrass. Nourishing mix that adds flavor and nutrition.
Broth. The base of the soup is made with a savory blend of red curry paste, vegetable broth, maple syrup, soy sauce and coconut milk.
Mushrooms. Shiitake mushrooms add an earthy, smoky flavor to the soup, as well as texture and inflammatory properties. Learn more about the health benefits of shiitake mushrooms. If you can’t find them, you can always look for dried mushrooms!
Tofu. Protein-rich, low in calories, and budget-friendly; a block of tofu is a great plant-based substitute for chicken in this dish. A firm or extra firm tofu is dependable here! As desired, you can also make this a soft tofu soup by use a soft tofu.
Lime juice + cilantro + green onion. Added after the soup cooks to bring extra flavor, freshness, and color.
Salt + pepper. To taste.

How for this Vegan Tofu Soup

Other than being incredibly flavor-packed, worth a second batch that everything is cooked in one large pot for less cleanup. There are no fancy steps or special culinary techniques involved. Here’s the simple method:

For the full, printable recipe, reference the recipe card at the bottom of the page.

You’ll finish the soup by removing it from the heat and stirring in the lime juice. Remove the lemongrass stalks and discard. Top with green onion and ENJOY!

Tips for recipe success

Lemongrass. The leaves of this plant are often used to make medicine and the oil is often used in aromatherapy. It can be found in the produce department of most grocery stores. The taste is a little lemony with a hint of ginger. If you’re new to this vegetable, learn more about lemongrass here. This earns a repeat the nutrition and flavor it gives this soup, however, feel free to leave it out if it’s unavailable to you or if you don’t like it. I often find mine at my local asian grocery stores.
Protein. If you’re not concerned with keeping this soup vegan, feel free to add in cooked, diced chicken or even shrimp.
Serving suggestions. This soup is great on its own with crusty bread or crackers. We also love it served with steamed rice or noodles and topped with sesame seeds.