Thai Red Curry Tofu Soup with Mushrooms and Rice Noodles

Recipe Collection: Dinner

Thai Red Curry Tofu Soup with Mushrooms and Rice Noodles is a vegetarian masterpiece that combines the rich, aromatic flavors of coconut milk and red curry with hearty tofu and mushrooms. This gluten-free dish is perfect for cozy dinners, featuring a delightful blend of galangal, lemongrass, and lime leaves that transport your taste buds straight to Thailand. The addition of rice noodles makes it a satisfying meal, ideal for any occasion.

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Overview

This Thai-inspired soup combines the rich flavors of coconut milk and red curry with the heartiness of tofu and mushrooms. The addition of rice noodles makes it a complete meal, perfect for a cozy dinner. The aromatic blend of galangal, lemongrass, and lime leaves infuses the broth with authentic Thai flavors.

Diet Type

Vegetarian

Allergies

Soy

Cuisine

Thai

Serving Size: 4

Cooking Time: 60 minutes

Ingredients

• 1 14 Ounces (oz) can coconut milk
• 2 Cups vegetable broth
• 1 1 Inch piece galangal
• 2 Stalks lemongrass, minced
• 5 Makrut lime leaves, torn
• 0.5 Teaspoons (tsp) Thai red curry paste
• 1 12 Ounces (oz) package extra firm tofu, drained
• 0.5 Cups shiitake mushrooms, sliced
• 0.5 Cups button mushrooms, sliced
• 2 Tablespoons (tbsp) fresh lime juice
• 2.5 Tablespoons (tbsp) brown sugar
• 0.125 Teaspoons (tsp) turmeric powder
• 4 Ounces (oz) dry rice stick noodles
• 0.5 Teaspoons (tsp) crushed red pepper flakes

Steps

1. In a large pot over medium heat, bring the coconut milk, vegetable broth, galangal, lemongrass, and lime leaves to a simmer. Let it simmer for 15 minutes, ensuring the broth does not come to a full boil.
2. Strain the broth to remove the solids. Whisk in the Thai red curry paste, then add the cubed tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric powder. Continue simmering until the mushrooms have softened, about 10 minutes.
3. In a separate large pot, bring lightly salted water to a boil. Add the rice stick noodles and cook for 3 to 4 minutes until tender. Drain the noodles.
4. Place the drained noodles into individual serving bowls. Ladle the hot soup over the noodles and garnish with crushed red pepper flakes. Serve immediately.

Enjoy your homemade Thai Red Curry Tofu Soup with Mushrooms and Rice Noodles!