Saturday, August 21, 2010

Red curry Tofu Soup

This delicious noodle soup has Burmese origins but is now more closely associated with Thailand. It is the Thai equivalent of the Malaysian dish laksa.

Serves 2-3

100g tofu cut into cube sizes
2 tbsp dark soya sauce
1 red chilli chopped
1 onion chopped
1 tbsp minced garlic and ginger
200 ml coconut cream
2 tbsp curry paste (use curry powder mixed with water)
1 tbsp chilli powder
200g noodles
1 tsp turmeric powder
Spring onion & coriander leaves for garnishing


Stir fry tofu adding soy sauce, until it's brown. In the same pan add red chilli, onion, garlic ginger paste and sauté for a minute or two. Set them aside.

Pour coconut cream, curry paste, chilli powder, turmeric, and stir until colour changes and it forms into a thick paste. Add soy sauce, 1 bowl of water, stir and bring to boil for 5-10 minutes.

Separately cook or microwave noodles and set aside.

When soup is boiling add cooked noodles and fried tofu mixture, salt to taste and stir well.
Turn off the heat serve soup in bowls, garnish with spring onion and coriander leaves.


  1. How much is "one bowl" of water?

  2. Ami's Vegetarian DelicaciesFebruary 13, 2012 at 9:31 AM

    This is what I follow, when I'm making 2 bowls of soup i try to add one soup bowl of water, which is around 800ml. Sorry for not writing correct measurement. I will try to have more accurate measurements in future. Hope you will enjoy this soup.

  3. No problem. Thanks for the clarification. I made it tonight for a friend and myself. We both loved it. I watch the travel /food type shows a lot. I really wanted to try a laksa. I can see that there is a lot you can do with that "gravy". Thanks again. BTW....I am in central VA in the US. Where in the world are you?

  4. Ami's Vegetarian DelicaciesFebruary 20, 2012 at 10:54 PM

    I'm glad you both like it. tnks for giving feedback. I blogged about this while I was in Malaysia. It is very popular there. Now I have moved to switzerland.


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