Name: Thai Red Curry Tofu Soup
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Coconut milk - 1 (14 ounce) can; Vegetable broth - 2 cups; Galangal - 1 (1 inch) piece; Lemon grass, bruised and chopped - 2 stalks; Makrut lime leaves, torn in half - 5; Thai red curry paste - ½ teaspoon; Extra firm tofu, drained and cubed - 1 (12 ounce) package; Stemmed and sliced shiitake mushrooms - ½ cup; Sliced button mushrooms - ½ cup; Fresh lime juice - 2 tablespoons; Brown sugar - 2 ½ tablespoons; Turmeric powder - ⅛ teaspoon; Dry rice stick noodles - 4 ounces; Crushed red pepper flakes - ½ teaspoon

Ingredients for - Thai Red Curry Tofu Soup

1. Coconut milk 1 (14 ounce) can

2. Vegetable broth 2 cups

3. Galangal 1 (1 inch) piece

4. Lemon grass, bruised and chopped 2 stalks

5. Makrut lime leaves, torn in half 5

6. Thai red curry paste ½ teaspoon

7. Extra firm tofu, drained and cubed 1 (12 ounce) package

8. Stemmed and sliced shiitake mushrooms ½ cup

9. Sliced button mushrooms ½ cup

10. Fresh lime juice 2 tablespoons

11. Brown sugar 2 ½ tablespoons

12. Turmeric powder ⅛ teaspoon

13. Dry rice stick noodles 4 ounces

14. Crushed red pepper flakes ½ teaspoon

How to cook deliciously - Thai Red Curry Tofu Soup

1 . Stage

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.

2 . Stage

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 . Stage

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.