By Rajlakshmi
November 18, 2025
This piping hot soup gets great depth from broth simmered with ginger, garlic, and onions, plus the savoury addition of button mushrooms, cherry tomatoes. Garnish with cilantro and a squeeze of sour lime to tease out fragrance from the lemongrass and makrut lime leaves, then enjoy the comfy warmth and pleasant zing of each spoonful.
4 to 5 cups of water 4-5 stems of lemon grass 2 whole kaffir lime leaves 2 tablespoons of Thai red curry paste 1 tablespoon of oil Chopped spring onions, green and white Chopped coriander leaves 1 cup of sliced mushrooms
1 cu of cubed tofu or paneer 1 tablespoon of lime juice 1 chopped green chilli 1 tomato, chopped 2 onions, sliced 6 dried red chillies Ginger, 2-4 pieces, chopped 8-10 garlic cloves, chopped 1 tablespoon of cumin seeds 4-6 coriander stems Salt to taste
For the red curry paste, combine the ingredients and grind until smooth, then set aside.
In a skillet with one teaspoon of heated oil, add the curry paste and cook until the oil separates and the raw scent is gone. Put aside.
Put the water, lime leaves, and lemon grass in a saucepan and heat it until it boils. To add the flavour of lemon grass, boil for 10 minutes.
Strain this. Return the stock to the pan now. Mix thoroughly after adding the oil and sautéed curry paste.
Stir in the spring onion white, tomatoes, and mushrooms. Cook until the mushroom is done.
Combine the tofu, green chillies, soy sauce, sugar, and salt. Stir in the coriander leaves, spring onions and lemon juice. Serve the soup warm.