Thai Red Curry Tofu & Mushroom Broth with Lime & Basil
Red curry paste and coconut milk simmer with tofu and mushrooms, seasoned with fish sauce, lime, basil, and chilli.
- 200 g firm tofu
- 150 g mixed mushrooms (cremini, oyster)
- 400 ml vegetable stock
- 20 g red curry paste
- 100 ml coconut milk (light)
- 1 whole lime
- 15 g fresh Thai basil
- 1 whole bird's eye chilli
- 1 tsp fish sauce
- 5 g palm sugar or caster sugar
- 2 tsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Press tofu between paper towels for 5 minutes to remove excess moisture. Cut into 2cm cubes.
- Step 2
Clean mushrooms and slice thickly (about 1cm). Slice bird's eye chilli into thin rings, removing seeds if less heat is preferred.
- Step 3
Heat oil in a saucepan over medium heat. Add red curry paste and fry for 1–2 minutes, stirring constantly, until fragrant.
- Step 4
Pour in vegetable stock and coconut milk. Stir well to combine and bring to a gentle simmer.
- Step 5
Add tofu cubes and mushroom slices. Simmer for 8–10 minutes until mushrooms are tender and tofu is heated through.
- Step 6
Season with fish sauce and palm sugar. Taste and adjust seasoning as needed.
- Step 7
Squeeze in juice of half the lime. Add Thai basil leaves and sliced chilli. Stir gently.
- Step 8
Pour into a bowl and serve immediately with remaining lime wedge on the side.
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