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



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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!

Mary Young

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.

Sandy J

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.


I was amazed how good this was because it was simple to make. I followed the recipe, making only 3 additions. I had galangal root and makrut limes leaves in my freezer, so I added those at the same time as I added the cherry tomatoes. I also added 1/2 cup water at the cherry tomatoes stage to speed up breaking down the tomatoes. While the broth was boiling, I separately boiled a small pot of salted water with sliced sugar snap peas for 2 minutes and added those with the herbs at the end.


This is one of my favorite dishes and is good with both red or green curry paste.

Lauren Spark

Where has this broth been all my life?? The flavor is so complex and so easy to make. Instead of tofu, I add in the soy sauce and a ton of veggies in the middle of step 3 before the 10 min simmer. And just use a can of diced tomatoes instead of cherry. This soup only gets better after it sits in the fridge for a few days. Great leftovers.

K Johnson

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.

Just Made - Absolutely Delish

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.

KJ Evans

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!

Sa Wa

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!

joseph g

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.




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.

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


How to make Thai curry more flavourful? ›

10 tips for the perfect Thai curry:
  1. Homemade paste for the best taste.
  2. Fresh Thai ingredients for vibrancy.
  3. Toast the spices to wake them up.
  4. Turmeric for colour and seasoning.
  5. Pound the paste to release its flavour.
  6. Fry the paste in coconut oil.
  7. Caramel adds sweetness and depth.
  8. Choose your protein.

What are the six ingredients commonly used in Thai curry pastes? ›

Common ingredients used in many Thai curry pastes are:
  • Shrimp paste.
  • Chillies; depending on the curry these can be dried or fresh, red or green.
  • Onions or shallots.
  • Garlic.
  • Lemongrass.
  • Galangal.
  • Coriander (cilantro) root.

How to make Thai curry thick and creamy? ›

  1. In a pot heat half the coconut coconit cream over medium heat until the fat full separates.
  2. Fry the curry paste in the fat for 5 minutes.
  3. Add a bit of coconut milk to incorporate, then add the rest. ...
  4. Season with fish sauce and palm sugar.
  5. Add protein and veg by cooking time.
May 9, 2020

What is tofu curry made of? ›

About Tofu Curry

Like most other Indian curry recipes, this Tofu Curry too uses pantry ingredients like onions, tomatoes, ginger garlic, whole and ground spices & herbs. To make the dish creamy ingredients like cashews, almonds or coconut can be used according to your preference.

How do Thai restaurants make curry so creamy? ›

Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

What is the key to good Thai curry? ›

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

What thickens a Thai curry? ›

Coconut milk or cream:

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

Which ingredient is most used in Thai curries but less in Indian curries? ›

Thai curries rely on coconut milk as the main liquid to elongate the curry and give it a light velvety texture and soup-like consistency. On the contrary, coconut milk is rarely used in Indian cuisine and they usually opt for yogurt, cream or just a little water instead.

What are the three types of Thai curry? ›

There are three main types of Thai curries—red, yellow, and green—which are categorized by the color of the curry paste. The color of the chilies and other ingredients gives each curry its distinct hue. Traditionally, all Thai curries were made with the same ingredients except for one thing: the chilies.

Should Thai curry be soupy? ›

Most curries doesn't need to the thick when we actually prepare them. Sometimes its watery, which is a fail for normal curry. So most people simmer the flame down, so that the curry start thickening.

Do you need coconut milk for Thai curry? ›

Coconut milk is a key ingredient in Thai cooking. It's used as the base in many dishes, like soups and curries. The brand of coconut milk you use can chance the consistency, texture and taste of your dish.

What vegetables go in curry? ›

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

Should tofu be cooked before adding to curry? ›

In addition to the Indian dishes, cooked tofu can be added to the Vegan Thai Green Curry, Pad Thai, Panang Curry or used in Thai red curry to substitute chicken. Note: Simply stir in baked/air-fried/pan-fried tofu just before you are ready to serve the dish! There is no need to cook it again.

Should you press tofu for curry? ›

Use firm or extra firm tofu, and always press the tofu to prevent sogginess; Ramp up the heat by using green Thai curry paste instead of red, or make your dish milder by substituting for yellow curry paste; Check labels to ensure your paste is vegan; And, add in some extra veggies for a nutrient boost.

Why do Asians use tofu? ›

Much of tofu's early use in East Asia was as a vegetarian substitute for meat and fish by Buddhist monks, especially those following Zen Buddhism. The earliest Japanese document concerning tofu refers to the dish being served as an offering at the Kasuga Shrine in Nara in 1183.

How do you fix bland Thai curry? ›

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric.

Why is my Thai red curry bland? ›

The most probable reason for the Thai curry to taste bland is that the flavor inducing ingredients such as galangal, garlic, onion are being added in less than required dosage. If the herb mix is not right then also the Thai curry may taste bland.

How do you give Thai curry depth? ›

As well as heat, you need something salty – shrimp paste, or fish sauce – and some aromatics, like lemongrass and galangal, as well as the shallots and garlic which give the curry pungency and depth.

How can I improve my shop bought Thai curry paste? ›

You can also boost the flavor of a store-bought paste that you consider a bit “weak” by adding more of the spices and herbs it already contains. For example, I find store-bought massaman curry paste to be a bit light on the spices, so I add some extra.

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