Thai Red Curry Tofu Soup

Name: Thai Red Curry Tofu Soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 (14 ounce) can coconut milk; 2 cups vegetable broth; 1 (1 inch) piece galangal; 2 stalks lemon grass, bruised and chopped; 5 makrut lime leaves, torn in half; 0.5 teaspoon Thai red curry paste; 1 (12 ounce) package extra firm tofu, drained and cubed; 0.5 cup stemmed and sliced shiitake mushrooms; 0.5 cup sliced button mushrooms; 2 tablespoons fresh lime juice; 2.5 tablespoons brown sugar; 0.125 teaspoon turmeric powder; 4 ounces dry rice stick noodles; 0.5 teaspoon crushed red pepper flakes

3.8

(13)

9 Reviews

2 Photos

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.

Recipe by rayfab

Updated on September 12, 2022

2

Prep Time:

30 mins

Cook Time:

30 mins

Total Time:

1 hr

Servings:

4

Jump to Nutrition Facts

Ingredients

1 (14 ounce) can coconut milk
2 cups vegetable broth
1 (1 inch) piece galangal
2 stalks lemon grass, bruised and chopped
5 makrut lime leaves, torn in half
½ teaspoon Thai red curry paste
1 (12 ounce) package extra firm tofu, drained and cubed
½ cup stemmed and sliced shiitake mushrooms
½ cup sliced button mushrooms
2 tablespoons fresh lime juice
2 ½ tablespoons brown sugar
⅛ teaspoon turmeric powder
4 ounces dry rice stick noodles
½ teaspoon crushed red pepper flakes

Directions

Bring coconut milk, broth, galangal, lemon grass, and lime 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.
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.
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.

Nutrition Facts (per serving)

434	Calories
26g	Fat
44g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 434
% Daily Value *
Total Fat 26g	33%
Saturated Fat 19g	96%
Sodium 269mg	12%
Total Carbohydrate 44g	16%
Dietary Fiber 3g	11%
Total Sugars 11g
Protein 13g
Vitamin C 5mg	24%
Calcium 352mg	27%
Iron 10mg	57%
Potassium 463mg	10%

* 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.