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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14 ounce) can
1 (1 inch) piece
lemon grass, bruised and chopped
kaffir lime leaves, torn
Thai red curry paste
1 (12 ounce) package
extra firm tofu, drained and cubed
stemmed and sliced shiitake mushrooms
sliced button mushrooms
fresh lime juice
2 1/2 tablespoons
dry rice stick noodles
crushed red pepper flakes
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!
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.
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!
Excellent soup!it's very hearty and makes a good main dish!
I LOVED this recipe! I could eat so much of it and my 4 year old and 2 year old asked for seconds too! My husband thought it a tad bland though, but poo on him, it was awesome! I did work with the more ordinary ingredients I had on hand: I skipped the first step altogether because the Thai red curry paste has all of those obscure ingredients anyway. I upped the curry paste to 2 T and it might even have been better for hubby with 3. I added a few green onions, used any old brown mushrooms, and it was delish. Plenty of soup as it's served over the noodles anyway (I probably used more like 8 oz), and I used firm tofu, drained, and it wasn't slimy at all. Don't use silken if you don't like slimy. And I added it in the last 4 minutes only, for fear of the sliminess. You'll love this recipe if you love Thai soups.
I read the review saying that this recipe didnt make enough broth, so I doubled the amount coconut milk and veggie broth and added about 3 tablespoons of curry paste (I like spicy food). It ended up diluted and tasteless. I'm going to significantly reduce the amount of milk and broth next time, because I think it would have been good otherwise. I also added sliced jalapenos and bamboo shoots for extra spice and more variety in texture. Again, would have been pretty good if I hadn't screwed up the broth.
Lacking in good thai curry flavor to my taste though I used double the curry paste. Perhaps because I used less kaffir and ginger instead of galangal (tip...kaffir leaves are impossible to find so I went to a thai restaurant and paid them $1 for some leaves)
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Red Curry Tofu Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 231
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See Chef John’s tasty version of spicy Thai chicken soup.
See how to make a quick-and-easy vegetarian curry.
See how to make restaurant-quality egg drop soup.