Thai Red Curry Tofu Soup

Thai Red Curry Tofu Soup

9 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
rayfab
Recipe by  rayfab

“This is a Thai-inspired soup with tofu, mushrooms, coconut milk, and rice noodles. After cooking soup and noodles, do not combine them in one pot since the noodles will absorb all of the broth. If you don't have fresh galangal, use 3 pieces of dried galangal instead.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

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

Share It

Reviews (9)

Rate This Recipe
xscpx
23

xscpx

Ok, the idea here was good. I used the idea and created my own take. I found it wasn't enough broth, so I used two cans of veggie broth and two cans lite coconut milk and the juice of half a lime. I added 3 teaspoons of red curry paste and a ton of ground red pepper. (i decided against the whole lemongrass etc infusion, because all those flavors are already in the paste and not available in markets here!) I dried my tofu (paper towels, cutting board, and a big squash as weight) then cut it into small cubes. I bought a "mushroom mix" at publix, had fresh oyster, shitaki, and some other kind in the package. I also added some sliced baby bells. I then shredded some cabbage, added it, and cooked it all only about 15 mins on around mid-high heat. I spooned it over white rice and topped with fresh bean sprouts. It was fantastic, my boyfriend and his sister (both non-veggies) loved it. The whole pot went in one night! They ever asked me to make it again! It was a great dinner and all together only cost about 15 bucks!

Caroline C
6

Caroline C

I love all the ingredients in this, and I've made similar recipes before with chicken and/or shrimp, so I don't know why this didn't really work for us. Maybe we just weren't in the mood for it, but we weren't impressed. The tofu was kinda slimy, and didn't pair well with the rice noodles.

TinaBina
4

TinaBina

My boyfriend was quite impressed by this soup. I used everything the recipe asked me for except kaffir lime leaves because all of the stores near me were out of stock. He likes meals more on the spicy side so I made sure to double the curry paste and added more red pepper flakes. It still wasn't super spicy but just spicy enough. I also added the tofu at the last 3 to 4 minutes because it doesn't really need that much time to cook. And last, but not least...make sure you don't spill this soup because it stains. Happy Eating!

More Reviews

Similar Recipes

Sweet Potato, Carrot, Apple, and Red Lentil Soup
(567)

Sweet Potato, Carrot, Apple, and Red Lentil Soup

The Best Thai Coconut Soup
(329)

The Best Thai Coconut Soup

Thai Curry Tofu
(192)

Thai Curry Tofu

Thai Curry Soup
(139)

Thai Curry Soup

Shrimp Red Thai Curry
(46)

Shrimp Red Thai Curry

Vegan Carrot Curry Soup
(34)

Vegan Carrot Curry Soup

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 434 cal
  • 22%
  • Fat
  • 25.7 g
  • 40%
  • Carbs
  • 43.7 g
  • 14%
  • Protein
  • 12.7 g
  • 25%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sweet Potato, Carrot, Apple, and Red Lentil Soup

>

next recipe:

Thai Curry Tofu