This is a soup we all love when we go out for Thai, and frankly, I do not want to know how they make it! I wanted to be in control of how much oil and sodium was going in one of my favorite soups.
Honestly, I was always intimidated when thinking about ever making this on my own at home but this recipe anyone can handle. I love the sweet and sour background and the soft tofu with the crunchy vegetables for texture. Feel free to add cubed chicken breast to this instead of tofu if you prefer, both work f-a-n-t-a-s-t-i-c! You can also play with any veggies you want to add as well, even lemon grass and bamboo strips would be nice. I love heat and spice but if you are not a big fan, you will want to reduce the red curry, but keep in mind, many of the other ingredients (coconut milk, brown sugar, lime juice, broth, and soy sauce) mellow out the flavor. This is incredibly simple to put together, just give yourself 1 hour for the cooking time. 🙂