Thai Curry Soup Recipe

This soup has a unique flavor that’s sure to please Asian flavor seekers. Serve Thai Curry Soup with pad thai noodles, tofu, baby corn and spinach for a healthy and delicious vegetarian offering.

  • Servings: 2
  • Ready in: 30 Minutes
  • Ideal application: Main Dish
  • Products:

    Summit Hill Foods Coconut Lemongrass Concentrate


  • 2 oz pad thai noodles (or 4 cups rice)
  • 4 oz firm tofu
  • 2 garlic cloves
  • 1/4 white onion
  • 1 tsp ginger, fresh
  • 1 tbsp olive oil
  • 2 oz Summit Hill Foods Coconut Lemongrass Concentrate
  • 16 oz reduced fat coconut milk
  • Salt and pepper, to taste
  • 2 oz whole baby corn
  • 2.5 oz baby spinach leaves
  • 1/8 cup Thai basil
  • 1 Key lime, cut into wedges


  1. Bring a medium pot of lightly salted water to a boil. Add pad thai noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside in two soup bowls.
  2. Cube the tofu, mince the garlic, small-dice the white onion and mince the ginger.
  3. Heat oil in a saucepan over medium heat and sauté garlic, onion and ginger.
  4. Add in the Thai Coconut Curry Concentrate and coconut milk. Add salt and pepper to taste.
  5. Once that’s heated, add in baby corn, spinach and tofu.
  6. Ladle the soup on top of the pad thai noodles. Garnish with the Thai basil. Use Key lime wedges as a garnish.

Meet the Chef

Maryanne Jones

Maryanne Jones

Chef & Food Scientist

Chef Maryanne loves it when culinary art & science combine. With degrees in both from the Culinary Institute of America in New York, she loves everything about food! Her passion began at the ripe age of 3 when she made her first eggs and the rest is history.

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