Fiery Tofu and Coconut Curry Soup

I have made this soup many times now. I don't use green beans, but substitute for other vegetables. (celery, bean sprouts, water chestnuts, bamboo). Sometimes I add rice noodles and it is great. Freezes well!

This was unquestionably restaurant quality--a really good Thai restaurant that is. It is definitely spicier than I think most will be able to handle, which I'm surprised nobody else mentioned here. Perhaps its highly dependent upon the brand of curry paste you buy though. I'll certainly be making this recipe again, and it's quite easy. I don't think the 60 minute simmer time is terribly important; I cut it down to 40 minutes, and I think it probably could go down to even less without notice.

Very good recipe! The broth was just the amount of spicy and sweet. The fresh green beans added a crunch to the chewy tofu and broth. I served it with the recommended rice noodles coated with sesame oil.

Delish and not very hard to make. A little time consuming but, worth it!

This is awesome, even my 9 year old son loved it. He couldn't believe that he ate tofu (I told him after dinner). This is a keeper for me! I didn't alter a single thing.

We enjoyed the flavor of the soup. I would reduce the oil next time and not slice the ginger and remove it before serving.

I really liked the flavor and texture of this soup. Next time I will reduce the soy sauce by half because to me it was too much. I also added sugar snap peas and green pepper (red would be good also), plus I threw in some cooked brown rice to add a bit more bulk because i was serving it alone. I am new to tofu and my store only had silken. I don't know if that is different than soft but next time if I can't find soft I will probably use firm instead because the silken kinda disintegrated!

SO. GOOD. The broth has a perfect flavor. Restaurant quality. Changes we made: Peanut oil instead of canola oil Coconut milk instead of "light" coconut milk. Soy sauce was not low sodium. We lacked cilantro.

I love Thai food and didn't find this soup to be restaurant quality. I thought it was OK, it all got eaten, but I find many of the other soups on this site to be much tastier.

This is one of the best soup recipes I have found. I made a couple of changes, by sauteeing the raw ginger for about 2 minutes, using mushrooms and also adding a little baby bok choi. I also pan fried the tofu very briefly, to get a slight sear on it.

Delicious! I deleted the green beans and cilantro and used a jar of ginger just because I'm too lazy to peel it. Came out great!