For a richer flavor, consider using full-fat coconut milk. If you cannot find fresh galangal, substitute with 3-4 slices of dried galangal. Rehydrate the dried galangal in hot water for 10 minutes before adding it to the broth. Adjust the amount of red curry paste to your preference. Start with a smaller amount and add more to taste. For a vegetarian version, ensure that the vegetable broth and red curry paste are vegetarian-friendly. Garnish with fresh cilantro or Thai basil for added freshness.
Thai Red Curry Tofu Soup
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS39
Embark on a sensory journey with this vibrant Thai-inspired soup. Silken tofu, earthy mushrooms, and delicate rice noodles dance in a creamy coconut milk broth, infused with the fragrant essence of galangal, lemongrass, and kaffir lime leaves. A touch of red curry paste adds a gentle warmth, while a splash of lime juice brightens the flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Fiber3 g
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Protein13 g
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Saturated Fat19 g
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Sodium269 mg
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Sugar11 g
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Fat26 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large pot, combine coconut milk, vegetable broth, galangal, lemongrass, and kaffir lime leaves. Bring to a gentle simmer over medium heat, being careful not to boil. Simmer for 15 minutes to allow the flavors to meld. (Time: 15 minutes)
02 Step
Recipe View Strain the broth through a fine-mesh sieve, discarding the solids. Return the strained broth to the pot. Whisk in the red curry paste until fully incorporated. Add the cubed tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric powder to the soup. Continue to simmer until the mushrooms have softened, approximately 10 minutes. (Time: 10 minutes)
03 Step
Recipe View While the soup simmers, bring a large pot of lightly salted water to a boil. Add the rice stick noodles and cook according to package directions, usually 3 to 4 minutes, until tender. Drain the noodles thoroughly. (Time: 3-4 minutes)
04 Step
Recipe View Divide the drained rice noodles among individual bowls. Ladle the hot soup over the noodles, ensuring each bowl receives a generous portion of tofu and mushrooms. Garnish with a sprinkle of crushed red pepper flakes for an extra touch of heat.
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Stanley Mraz
Jun 23, 2025I made this soup last night, and it was a huge hit! The perfect balance of spice and sweetness. Will definitely make it again.
Mac Mclaughlin
Jun 10, 2025Easy to follow recipe and the results were delicious! I added some spinach for extra greens and it worked perfectly.
Kristian Prosacco
Feb 15, 2025I've tried many Thai soup recipes, and this is by far the best. The galangal and lemongrass make all the difference.
Uriel Bednar
Dec 15, 2024This soup is amazing! The flavors are so complex and satisfying. I love the combination of tofu and mushrooms in the creamy coconut broth.