Brothy Thai Curry With Silken Tofu and Herbs Recipe (2024)

Scallions are easy to grow. Save the bottom bit with the roots and stick in water or dirt. I started doing this at the beginning of the pandemic and now have a bumper crop!

This is my basic Thai red curry recipe but I alternate tofu, shrimp or chicken. The curry itself freezes extremely well. Cook longer if you want a thicker sauce to use over stir fried veggies, rice or noodles.

Before scallions got outrageous, I started cutting halfway up the white and sticking them in the ground. You harvest them the same way and they grow back over and over. I haven't bought scallions for years now.

I made this exactly as written, and the flavors of the broth are delicious. This was my first time eating silken tofu, and I really liked the texture it added. However, there has to be a way to warm it up. As soon as the hot broth hit the cold tofu, the whole thing was lukewarm with cold bites of tofu. If I make this again, I might cut the tofu up into pieces and heat it with the broth.

I learned how to warm silken tofu from Fuchsia Dunlop’s marvelous cookbooks. Bring a small pan of lightly salted water to a soft boil, scoop out large chunks of silken tofu and submerge them, and gently simmer for 5 minutes. Remove with a slotted spoon. The same technique can be used for firm tofu, but be careful not to go above a gentle simmer, as boiling renders the tofu porous.

Also depends on the brand you use. Thai Kitchens is relatively low on heat (and flavor). Mae Ploy is relatively high on heat (and flavor). Given that the paste is diluted by more than six cups of liquid, two or three tablespoons of Thai Kitchens should be relatively mild. Half that for Mae Ploy.

Add 1 tbsp fish sauce

What about not adding any salt to the recipe, using reduced sodium soy sauce and low sodium /no sodium vegetable stock to lower the sodium content in the soup, if it is a concern? Everyone should always cook with their health front and center and alter recipes in a way that is still pleasing but healthier if necessary. That squeeze of lime juice will help trick your taste buds into not missing all that sodium!

The curry was decent, not too hot as written, so there's room to amp it up. In my opinion, the addition of cherry tomatoes was odd in this recipe. I used fresh (imported, because...January in the Midwest) but I felt they were more of a nuisance, bobbing in the broth, rather than an enhancement. Like others, I added bok choy; other greens would work well, too. I served over rice noodles because it is a bit sparse without.

Scallions are shockingly expensive these days. Try this with shallots or red onions instead. Adds crunch and a bit more sharpness than scallions but... pandemic & supply chain be dam_ed.

Did this as-is with exception of putting some bok choi on top for a little greens. Used fresh cherry tomatoes - about 1.5 cups of not a touch more - but before throwing them in dice them up so they release their juices. Would probably go with canned next time. A splash of fish sauce/colatura to give a touch of depth would help but maybe tomorrow the leftovers will mature more as all dishes like this do.

At step 3, when heat reduced to medium, I added some chopped red pepper, broccoli florets and sugar-snap peas - the veggies cooked in the broth. As we are not vegetarian, I used shredded cooked leftover chicken - added at the end of Step 3, after the coconut milk, and warmed throughLeft out Steps 4 and 5, obviouslyTopped the curry with spring onions ('scallions') which are cheap here in the UK ,and Thai Basil and Coriander (Cilantro)

I use both green and red curry paste frequently and usually use 2 tablespoons (1/8 cup) which is still quite spicy, so I would use much less if your family doesn't like things "hot" --- certainly no more than one tablespoon.

Following the advice given I doubled the curry paste. We wanted a full meal out of this so I added whatever veggies I had in fridge: sliced carrots, red onion , slivered cabbage, cut green beans and shiitake mushrooms. Didn’t have silken tofu but did have firm so diced firm tofu also went in. It was fabulous and a great meatless meal. Will make again.

Do you think this could work with Green vs Red Curry paste? I'd hate to have to buy a special jar of Red Curry paste when I already have and normally use Green... Tx.

My BF and I are wimps for spice so I added about .5-1 cup oat milk and it made for an addictively creamy broth

This is one of those dishes that I can’t believe I made myself. In my own kitchen!! So, so good. I added bok choy, and would certainly add mushrooms and broccoli as others have said, but I wish I hadn’t added salt. There is one Italian brand of canned cherry tomatoes at my Market Basket and I’m so glad I used them, though then thought I might use last season’s frozen cherry tomatoes, too.. but not fresh because I want them to cook down. Now I want to try with green curry, too. So good.

Used many recommendations from others here: added 2 kaffir lime leaves (but should have served w lime wedges), ~1 tbsp fish sauce, soba noodles and the veggies I had on hand: red bell pepper, shiitake mushrooms, n shredded kale.

This was not good. Choose any curry recipe! Save yourself.

*cut up tofu and soak in hot water to warm*in each bowl put ramen and tofu, pour curry over*add soy sauce directly to curry*added yellow pepper and broccoli for last 6 min.*mix of cilantro and basil

Made a few changes but this will become a household staple. Doubled the recipe. Omitted the whole tomatoes and added tomato paste for thickness, replaced veggie stock with chicken broth, subbed 4 bone in skin on chicken thighs for the tofu. Used fresh cilantro and basil for topping and added 1/4 of the mixture in before bringing up to a boil. Served over brown rice noodles and added bok choy on top for crunch.

Check out Asian markets for truly affordable scallions (and lots of other vegetables). Last month I bought 3 bunches for 99 cents (as opposed to one bunch at my local market for $1.29) I'll be sprouting my own, too - thanks for the reminder at how easy this is to do!

Very nice, but a tad laborious in terms of all the little bits. The herbs quantity is excessive methinks, and I'd just make them optional. Flavor is great without them. Highly concur with JenniferA re: cold or room temp tofu cools the soup way too much too fast. I used firm, as silken wasn't around, and so just plopped those bad girls into the broth a minute before serving. Prego!

Made this as described (although I doubled the garlic per usual). Absolutely incredible. We couldn’t stop commenting. Served it with some coconut ginger rice from World Market. I can’t wait to make it again.

Exquisite.

Really enjoyed this recipe! Very tasty and feels good for your body. Highly recommend!

Question: Will this work with firm tofu instead of silken tofu? I seldom keep silken in the house.

Silken tofu can be cold if you don’t break it up enough. Otherwise delicious!

This is a satisfying, easy to throw together soup. It is a challenge to warm the silken tofu enough to warm the tummy. I placed the soup bowls with tofu and soy sauce in a 200 degree oven for a few minutes before ladeling broth onto it. The tofu needed more time to get warmed through, maybe 10-15 minutes! I am not that experienced with silken tofu, perhaps I could have used the microwave with good results.?

Such a good recipes for cold, winter weather! I subbed chicken thighs for tofu - I baked the thighs in advance and then put the shredded chicken in during step 4, as soon as curry reaches a boil, then let the chicken simmer with the curry to reheat and absorb flavors. This also freezes and reheats on the stovetop very well!