Coconut Lime Tofu Soup With Rice is a bright, creamy, feel-good bowl that brings together Thai-inspired flavors with simple, nourishing ingredients. Tender veggies, jasmine rice, and crispy-edged tofu simmer in a rich coconut broth infused with ginger, garlic, jalapeño, and fresh lime. It’s the kind of weeknight soup that feels both refreshing and comforting, with a balance of tangy citrus, cozy aromatics, and silky coconut milk. Perfect for cold evenings, meal-prep lunches, or anytime you need something vibrant, satisfying, and plant-forward.
Soup season is the best season. For more cozy and delicious soup recipes try my golden goddess chicken noodle soup, pizza butterbean soup, or my garlic parmesan white bean soup.
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Why you'll love this creamy coconut tofu and jasmine rice soup
Bright + aromatic comfort. A cozy bowl layered with ginger, garlic, lime, and coconut for the perfect balance of creamy + fresh.
High in protein + fiber. Tofu, veggies, and rice make this deeply satisfying while still feeling light.
Creamy without dairy. Full-fat coconut milk gives it that silky, dreamy texture naturally.
One-pot simplicity. Comes together quickly with everyday staples and minimal cleanup.
Nutrient-dense + nourishing. Packed with antioxidants, healthy fats, and immune-supporting ingredients like ginger, garlic, and coconut milk.
Ingredients
- Sesame oil – for sautéing and adding deep, nutty flavor
- Scallions – finely chopped; adds freshness (reserve some green parts for topping)
- Bell pepper – brings sweetness and color
- Green beans – adds crunch and extra veggies
- Garlic – minced for aromatic depth
- Jalapeño – finely chopped for mild heat
- Ginger – grated for warmth and brightness
- Jasmine rice – thickens the soup and makes it hearty
- Full-fat coconut milk – creates a creamy, rich base
- Vegetable broth – the main liquid; use bone broth if not vegetarian for extra protein
- Cilantro – finely chopped; adds herbal brightness (reserve some for topping)
- Lime juice – for acidity and balance
- Lime zest – boosts citrus flavor
- Soy sauce or tamari – adds umami; use tamari if gluten-free
- Salt – to taste
- Black pepper – adds subtle spice
- Maple syrup – balances the savory + spicy elements
- Extra-firm tofu – cubed; main protein source
- Chili crisp or chili oil – optional topping for heat
- Sesame seeds – optional topping for crunch
See the recipe card for full information on ingredients and quantities.
Substitutions
- Coconut milk: Use light coconut milk for a lower-fat option (soup will be less creamy).
- Tofu: Replace with chickpeas, shredded chicken, shrimp, or tempeh.
- Vegetable broth: Use bone broth for extra protein if you’re not vegetarian.
- Soy sauce/tamari: Use coconut aminos for a soy-free option.
- Green beans: Swap with snap peas.
- Bell pepper: Any color pepper works, or use carrots for similar sweetness.
- Jalapeño: Omit for mild or swap with serrano for more heat.
- Maple syrup: Replace with honey or agave.
Step-by-Step Instructions
Step 1
Cook veggies and aromatics.
Step 2
Add all remaining ingredients and bring to a simmer.
Step 3.
Divide out a serve with your favorite toppings.
See the recipe card for full information on instructions
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days. I also think it could be frozen.
Recipe Pro-Tips
I do not suggest using another rice or grain in this recipe has it will mess up the liquid ratio and cooking time.
If you are not vegetarian use bone broth to bump up the protein in this recipe.
Recipe FAQS
Yes, you could use edamame, chickpeas, cooked chicken or shrimp.
Coconut milk is rich in healthy fats that support satiety, hormone balance, and brain function, especially its medium-chain triglycerides (MCTs). It also provides antioxidants and minerals like manganese and copper that help support metabolism and overall immune health.
As long as you use tamari instead of soy sauce.
Other soups and stews to try
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Coconut Lime Tofu Soup With Rice
Equipment
- 1 soup pot
Ingredients
- 1 tablespoon sesame oil
- 1 bunch scallions - finely chopped reserve 2-3 tablespoons of the green parts for topping soup
- 1 cup sliced bell pepper from 1 large or 2 smaller bell peppers
- 1 cup chopped green beans
- 4-6 cloves garlic - minced adjust to your garlic preference
- 1 jalapeno - finely chopped
- 2 tablepoons grated ginger
- ¾ cup jasmine rice
- 1 can full fat coconut milk you can use low fat but the soup will be less creamy
- 6-8 cups vegetable broth* if you'e not vegetarian you can use bone broth for extra protein
- 1 bunch cilantro - finely chopped reserve 2-3 tablespoons for topping the soup
- juice from 2 limes
- zest from 1 lime
- 3 tablespoons soy sauce or tamari use tamari if gluten free
- salt to taste I did not add any additional salt but adjust to your preference
- ¼-1/2 teaspoon black pepper
- 2-3 tablespoons maple syrup
- ~14 oz block extra firm tofu - cubed
Instructions
- Add sesame oil to a soup pot over medium heat. Add scallions and garlic. Cook for 5 minutes. Add jalapeno, ginger and bell pepper. Cook for another 3 minutes.
- Add all remaining ingredients to the pot. Bring to a simmer and cook for 15-20 minutes, until rice is cooked through. Taste and add additional salt/pepper if desired.
- Divide out soup and serve with desired toppings.
Karen says
This soup is so delicious and filling!