Sunday, August 23, 2020

Thai Red Curry Tofu & Veggie Noodle Soup for Souper (Soup, Salad & Sammie) Sundays

It's a humid 86 F. degrees today and I was craving a lime-spiked Thai red curry but I wanted to spend as little time in the kitchen as possible. This simple curry soup from Donna Hay is fast, easy and delicious.

The recipe had chicken in it which I replaced with pressed tofu and I added more veggies: carrot, cabbage, red pepper, baby boy chow and canned baby corn and straw mushrooms.

Thai Red Curry Tofu & Veggie Noodle Soup
Slightly Adapted from Donna
(Makes 4 Servings)

1/3 cup store-bought red curry paste, or to taste
(I added one silk of lemon grass, bruised + 3 kaffir limes leaves torn)
1 (15 oz) can coconut milk
3 cups broth or water
3 cups vegetables of choice (I used straw mushrooms, baby corn, sliced carrot, red bell pepper, sliced green cabbage & baby bok choy)
200 g thin dried rice noodles, cooked
1 lb firm tofu, pressed and cubed
1 Tbsp lime juice, or to taste
(I added soy sauce to taste)
salt and black pepper to taste
cilantro and Thai basil leaves to serve
crispy fried scallions to serve

Place the curry paste in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until fragrant.

Add the coconut milk and water and bring to the boil. Add the vegetables and cook for 5 minutes. Add the noodles, tofu, lime juice, soy sauce, salt and pepper and cook for a further 1 minute, or until heated through.

Divide the noodles between serving bowls and top with the coriander and crispy shallots to serve.

Notes/Results: Such a quick and easy soup that is light but satisfying and refreshing with the lime juice and coconut milk. The original recipe used cooked chicken and broccolini as the vegetable but I think soups like this are a good way to work lots of veggies you need to use up--so throw them in, the more the merrier! I was craving baby corn and had a can of it and a can of straw mushrooms in my pantry so I added them too. The spice level is based on the red curry you use, so you can adjust the amount or serve with Sriracha for some extra heat. I would happily make it again.

Linking up with I Heart Cooking Clubs where our theme is "I Wish I Was...!" with dishes from places we like to be or visit.

Let's see who is in the Souper Sundays kitchen this week!

Debra of Eliot's Eats is here with a stew inspired by a recent book review. She said, "We’ve been eating a lot of eggplant lately (from the garden) so I was intrigued by the “baby eggplant drizzled with pomegranate molasses.” I wanted something for a meal so I landed on Eggplant & Tomato Stew With Pomegranate Molasses even though it is a Farsi dish. I thought that Hannah and the children  might be able to harvest eggplant and tomatoes from their rooftop garden and cook up this vegetarian stew for dinner, even during the hard times. ... I served it over brown rice. It was delicious. I may be in love with pomegranate molasses. Since it made four servings and I stretched it with the rice, I froze the rest. I can’t wait to try this again this fall."  

Tina of Squirrel Head Manor says, "Slow Cooker Santa Fe Chicken from SkinnyTaste is a meal I had been wanting to try for quite awhile. Definitely a keeper. I was inspired to try this slow cooker recipe to evaluate if it’s an easy camping meal. It is! Instead of hauling the slow cooker along I think I’ll be preparing this the night before we leave for a longer trip. That way it’s dinner one night and can be easily packed in Tupperware. ... This is very soupy so you can enjoy it as a soup or put rice in your bowl and ladle the mixture over that.  It would also make a good enchilada stuffing!"

Thank you to Debra and Tina for joining in! 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter
Have a happy, healthy week!



  1. Your soup sounds wonderful although I wouldn't know where to get or how to use lemon grass which I do know and love from eating in Vietnamese restaurants.

  2. Sounds amazing and appreciate it's vegan and easy. Will pin this post.

  3. Love the noodle dish! I just can't get really excited about soups right now, but love the flavors. I have lemon grass growing but haven't harvested any yet!


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