Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 434
- Carbohydrate: 44g
- Fat: 26g
- Fiber: 3g
- Protein: 13g
- Sugar: 11g
Related Recipes
Coconut Red Curry with Tofu
Vegetable Tofu Soup with Lemongrass and Coconut Milk
Hot and Sour Tofu Soup
Vegetarian Coconut Curry with Tofu
Red Curry with Tofu
Coconut Curry Tofu
Thai Curry Tofu
Tofu and Noodle Coconut-Curry Soup
Panang Curry with Tofu and Vegetables
Pumpkin Curry with Tofu
Mild Coconut Tofu Curry
