Thai Red Curry Tofu Soup

Thai Red Curry Tofu Soup

10
rayfab 1

"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."
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Ingredients

1 h servings 434 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

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 lim...

Most helpful critical review

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,...

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 lim...

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,...

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...

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 wit...

very disappointing

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 end...

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...

I think this recipe is mis-named. I would call it Thai tofu and mushroom soup. The red curry flavor is only a small accent. The prominent flavors are the lemongrass and the kaffir lime. Don't sk...