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Thai Red Curry Tofu Soup

SUBMITTED BY: rayfab      PHOTO 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."
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

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

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2007 by 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!

2 users found this review helpful


 
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Recipe Submitter:

rayfab
Photo by rayfab
Cooking Level: Expert
Living In: Madison, Wisconsin, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 434

  • Total Fat: 25.7g
  • Cholesterol: 0mg
  • Sodium: 270mg
  • Total Carbs: 43.7g
  •     Dietary Fiber: 3.2g
  • Protein: 12.7g

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