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Thai Red Curry Tofu Soup
Thai Red Curry Tofu Soup
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Thai-inspired soup with tofu, mushrooms, creamy coconut milk, and tender rice noodles.
Ingredients:
  • 1 (14 ounce) can coconut milk
  • 2 cups vegetable broth
  • 1 (1 inch) piece galangal
  • 2 stalks lemon grass, bruised and chopped
  • 5 makrut lime leaves, torn in half
  • 0.5 teaspoon Thai red curry paste
  • 1 (12 ounce) package extra firm tofu, drained and cubed
  • 0.5 cup stemmed and sliced shiitake mushrooms
  • 0.5 cup sliced button mushrooms
  • 2 tablespoons fresh lime juice
  • 2.5 tablespoons brown sugar
  • 0.125 teaspoon turmeric powder
  • 4 ounces dry rice stick noodles
  • 0.5 teaspoon crushed red pepper flakes
Instructions:
  • In a large pot over medium heat, gently simmer coconut milk, broth, galangal, lemon grass, and lime leaves for 15 minutes, being careful not to let the broth boil.
  • After straining the flavorful broth, whisk in the vibrant red curry paste before adding tofu, shiitake mushrooms, button mushrooms, zesty lime juice, sweet brown sugar, and earthy turmeric to the soup. Let the soup simmer until the mushrooms are tender, which usually takes about 10 minutes.
  • While bringing a generously seasoned pot of water to a lively boil, add rice stick noodles and cook until tender, about 3 to 4 minutes. Drain the noodles and divide them among serving bowls. Pour the soup over the noodles and sprinkle with crushed red pepper flakes for a spicy finish.

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