Silken Tofu Thai Red Curry Soup

1. Prepare the tofu

Drain the silken tofu and gently pat it dry with a clean kitchen towel or paper towel to remove excess moisture. Carefully cut the tofu into bite-sized cubes and set aside.

2. Cook the shallots

Heat the neutral oil in a medium Dutch oven or a heavy-bottomed pot over medium heat. Once the oil is shimmering, add the minced shallots and cook for about 2 minutes until they are soft and translucent, stirring occasionally to prevent them from burning.

3. Add garlic, ginger, and red curry paste

To the pot, add the sliced garlic, grated ginger, and red curry paste. Stir everything together and cook for another 2 minutes. This step is crucial as cooking the curry paste will deepen its flavor, transforming it into a rich, aromatic base for your soup. You’ll know it's ready when the paste turns a deep red color and becomes fragrant.

4. Add cherry tomatoes

Add the cherry tomatoes to the pot, stirring them into the mix. Let them simmer for about 4 minutes, allowing them to break down slightly and meld with the curry paste.

5. Pour in vegetable stock

Pour in the vegetable stock, stirring to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 10 minutes, giving the flavors time to meld into a harmonious broth.

6. Add coconut milk and season

Finish the broth by stirring in the full-fat coconut milk and seasoning with salt to taste. Remove the pot from heat to prevent the coconut milk from curdling.

7. Prepare the tofu bowls

While the broth is coming together, prepare the tofu bowls. Divide the soft tofu cubes among serving bowls. Drizzle soy sauce over the tofu and season with a pinch of black pepper. Top the tofu with a generous handful of the mixed fresh herbs.

8. Serve

To serve, ladle the hot broth and tomatoes over the tofu in each bowl. Garnish with sliced scallions and serve with lime wedges on the side for an added burst of freshness. Enjoy your comforting bowl of Silken Tofu Thai Red Curry Soup!