Ingredients
1(14 ounce) cancoconut milk
2cupsvegetable broth
1(1 inch) piecegalangal
2stalkslemon grass, bruised and chopped
5makrut lime leaves, torn in half
½teaspoonThai red curry paste
1(12 ounce) packageextra firm tofu, drained and cubed
½cupstemmed and sliced shiitake mushrooms
½cupsliced button mushrooms
2tablespoonsfresh lime juice
2 ½tablespoonsbrown sugar
⅛teaspoonturmeric powder
4ouncesdry rice stick noodles
½teaspooncrushed red pepper flakes
Directions
Bring coconut milk, broth, galangal, lemon grass, and lime leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.
