Easy Thai Red Curry Soup w/ Silken Tofu, Cherry Tomatoes, Coconut Milk & Herbs

Like the change in our wardrobes, out come the big soup bowls in the fall. What makes this recipe unique is how quick and easy it is to prepare a professional tasting soup. 

Featured in the New York Times Food Section, you can adjust the heat of the chili paste as you make it, and either marinate the silken tofu according to the original recipe, or just use it plain which is what I did. I'm going to enjoy this soup in my favorite bowl with a toasted cheese sandwich and call it a meal.

My Paleo Marin Rating: 4 Persimmons*

How to Make Thai Red Curry Soup:

Ingredients for Making Thai Red Curry Soup:

For the Tofu:

2 packages silken tofu, drained, torn into bite-sized pieces and put in a bowl - wrap the tofu in paper towels to absorb most of the moisture

(Note: See original recipe here if you would like to marinate the tofu in soy sauce and black pepper before adding it to the soup; I prefered it plain)

For the Red Curry Soup:

2 shallots, peeled and minced

1 - 2 tablespoons coconut oil or sesame oil or grapeseed oil  (personal preference)

2 - 3 garlic cloves, peeled and minced

1" ginger, peeled and grated 

1 - 3 tablespoons red curry paste 

1 3/4 cups fresh cherry tomatoes (or 1 - 14 oz. can cherry tomatoes + some tomato juice)

1 quart vegetable stock (see link here for recipe)

1 - 2 cans coconut milk (see note below**), preferably Chaokoh brand

About 1 cup of chopped herbs such as cilantro, parsley and/or basil

4 scallions, thinly sliced horizontally at an angle

Salt & Pepper to taste

Lime wedges 

Directions for Making Thai Red Curry Soup:

For the Tofu:

1. Remove the paper towels and pat the tofu dry. Set aside.

For the Red Curry Soup:

1. Add the coconut oil and heat it to medium. Add the shallots and brown until soft, about 3 minutes. Add the garlic, ginger and 1 tablespoon of the curry paste; stir to combine and taste. For more heat, add up to 2 more tablespoons of curry paste (the original recipe calls for 3 tablespoons). Heat for about 2 minutes, stirring frequently. Add the tomatoes, stir and bring to a simmer. Cook until it thickens slightly, about 4 minutes. 

2. Pour in the vegetable stock and turn the heat to medium high. Bring to a boil, then reduce to a simmer until it thickens into more of a sauce, about 10 minutes. Stir in 1 can of coconut milk and taste for the spiciness level or for personal preference (see note below**). Remove from heat. Add salt and pepper to taste.

**Note: I added 2 cans of coconut milk because I used 3 tablespoons of curry paste according to the original recipe and it was too spicy for me. With the additioanl can of coconut milk, it was just the right heat level and tasted delicious. Plus, it made a lot of soup! 

3. To serve, the recipe recommends putting the prepared tofu in the serving bowl, pour the warm soup over the tofu, add the chopped scallions and herbs and ladle into indiviudal bowls. Serve with lime wedges. Do the same for individual serving bowls. 

Recipe adapted from the New York Times Food Section here.

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*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.