Brothy Thai Curry With Silken Tofu and Herbs

Yewande Komolafe
The New York Times
FILE  Brothy Thai curry with silken tofu and herbs in New York, Dec. 8, 2022. Built on a foundation of red curry paste and coconut milk that infuse tender blocks of tofu, its cozy and revitalizing, everything you want a simple soup to be. Food styled by Roscoe Betsill. Props styled by Maeve Sheridan. (Kelly Marshall/The New York Times)
FILE Brothy Thai curry with silken tofu and herbs in New York, Dec. 8, 2022. Built on a foundation of red curry paste and coconut milk that infuse tender blocks of tofu, its cozy and revitalizing, everything you want a simple soup to be. Food styled by Roscoe Betsill. Props styled by Maeve Sheridan. (Kelly Marshall/The New York Times) Credit: NYT

There’s a reason this dish was one of New York Times Cooking’s top recipes of 2022. Built on a foundation of red curry paste and coconut milk that infuse tender blocks of tofu, it’s cosy and revitalising, everything you want a simple soup to be.

Ingredients:

2 (400g) packets silken tofu, drained

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2 tbsp neutral oil, such as grapeseed

2 shallots, peeled and minced

3 garlic cloves, peeled and sliced

1 (2.5cm) piece ginger, scrubbed and grated

3 tbsp red curry paste

1 (400g) can cherry tomatoes or fresh cherry tomatoes

950ml vegetable stock

1 (400ml) can full-fat coconut milk

Salt and black pepper

¼ cup soy sauce

1 ½ cups mixed fresh herbs, such as coriander, basil and dill

2 spring onions, thinly sliced

1 lime, cut into wedges, for squeezing

Preparation:

Step 1 Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.

Step 2 Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.

Step 3 Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.

Step 4 While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.

Step 5 Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced spring onions and serve hot, with lime wedges for squeezing.

Serves 6

Total time: 30 minutes

This article originally appeared in The New York Times.

© 2023 The New York Times Company

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