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Curry Rice Soup with Tofu and Bok Choy

  • Total Time: 40 minutes
  • Yield: Serves 6 or more 1x


  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons yellow curry powder
  • 1 brick tofu, cubed
  • 4 heads baby bok choy, thinly sliced
  • 1 can coconut milk
  • 2 cups vegetable or chicken stock
  • 2 cups cooked rice (a great use for leftovers!)
  • salt, to taste
  • lime wedges and cilantro, optional, for serving


  1. To a large soup pot, add the olive oil, onion, and garlic over medium heat. Stir for 3 minutes to soften the onion, then add the curry powder.
  2. Stir the curry powder for one minute until it is fragrant, then add the coconut milk and stock. Bring the soup to a simmer and cook the mixture for 10 minutes to reduce it slightly, stirring as you go.
  3. Add the bok choy and tofu cubes to the soup. Stir for 3 minutes to soften the bok choy and heat the tofu.
  4. Stir in the rice. Taste the soup and add salt to your preference. Bring the soup back to a simmer before serving. Garnish with lime wedges or cilantro if you'd like.
  5. Enjoy!


Vegan if vegetable stock is used.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes