Recipe information
Ingredients for - Thai Red Curry Tofu Soup
3. Galangal - 1 (1 inch) piece
4. Lemon grass, bruised and chopped - 2 stalks
7. Extra firm tofu, drained and cubed - 1 (12 ounce) package
8. Stemmed and sliced shiitake mushrooms - ½ cup
13. Dry rice stick noodles - 4 ounces
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.
