Thai Red Curry Tofu Soup Recipe

Name: Thai Red Curry Tofu Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can coconut milk; 2 cups vegetable broth; 1 (1 inch) piece galangal; 2 stalks lemon grass, bruised and chopped; 5 kaffir lime leaves, torn; 1/2 teaspoon Thai red curry paste; 1 (12 ounce) package extra firm tofu, drained and cubed; 1/2 cup stemmed and sliced shiitake mushrooms; 1/2 cup sliced button mushrooms; 2 tablespoons fresh lime juice; 2 1/2 tablespoons brown sugar; 1/8 teaspoon turmeric powder; 4 ounces dry rice stick noodles; 1/2 teaspoon crushed red pepper flakes

Servings: persons

1 (14 ounce) can coconut milk
2 cups vegetable broth
1 (1 inch) piece galangal
2 stalks lemon grass, bruised and chopped
5 kaffir lime leaves, torn
1/2 teaspoon Thai red curry paste
1 (12 ounce) package extra firm tofu, drained and cubed
1/2 cup stemmed and sliced shiitake mushrooms
1/2 cup sliced button mushrooms
2 tablespoons fresh lime juice
2 1/2 tablespoons brown sugar
1/8 teaspoon turmeric powder
4 ounces dry rice stick noodles
1/2 teaspoon crushed red pepper flakes

1
Bring coconut milk, broth, galangal, lemon grass, and kaffir leaves to a simmer in a large pot over medium heat.
2
Simmer for 15 minutes, but do not allow broth to come to a full boil.
3
Strain the broth and discard the solids.
4
Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup.
5
Continue simmering until mushrooms have softened, about 10 minutes.
6
Meanwhile, bring a large pot of lightly salted water to a boil.
7
Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain.
8
Place drained noodles into individual bowls, then ladle soup over the noodles.
9
Garnish with crushed red pepper flakes.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (14 ounce) can coconut milk, 2 cups vegetable broth, 1 (1 inch) piece galangal, 2 stalks lemon grass, bruised and chopped, and more.

Yes, Thai Red Curry Tofu Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Red Curry Tofu Soup

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