30 minutes
A vibrant and aromatic Thai red curry soup made with silken tofu, fresh herbs, and coconut milk, perfect for a comforting meal.
Silken Tofu, drained
0 oz
tablespoons
Shallots, peeled and minced
0 oz
Garlic Clove, peeled and sliced
0 oz
Ginger, scrubbed and grated
0 oz
Red curry paste
tablespoons
0 oz
quarts
0 oz
to taste
to taste
cups
Mixed Fresh Herbs
cups
Scallions, thinly sliced
0 oz
Lime, cut into wedges
each
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!
Use chicken, shrimp, beef, different tofu textures, or mixed seafood as alternatives to silken tofu.
Add bell peppers, spinach or kale, mushrooms, sweet potato, baby corn, or bamboo shoots for variety.
Introduce sweet potatoes, butternut squash, bell peppers, or green leafy vegetables like spinach, kale, or Swiss chard.
Switch to green, Panang, or Massaman curry pastes for different flavor profiles and heat levels.
Incorporate lemongrass, galangal, or kaffir lime leaves, and experiment with different types of curry paste, such as green or yellow.
Opt for a premium Thai red curry paste, ideally one sourced from an Asian market or a specialty brand known for its authenticity for the best depth of flavor.
Balance the four main flavor profiles of salty, sweet, sour, and spicy by tasting as you go and adjusting seasonings accordingly.
Sauté the curry paste in coconut oil or the thick part of the coconut milk until fragrant to intensify the spices' flavors.
Use freshly chopped or grated garlic, ginger, and lemongrass for a vibrant flavor profile. Galangal is an even more authentic substitute for ginger.
Use full-fat coconut milk and shake the can well before opening to ensure a rich and creamy texture in the soup.
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