Thai Curry Noodle Soup - Comfort with a Kick

I love Thai food and could eat it several times a week.  But the restaurant Thai can be high in date sugar.  This reduced sugar curry soup is delicious.   Tofu is a great choice for meat free soup.

Thai Curry Noodle Soup

2 tablespoons vegetable oil or red chili oil
2 tablespoons grated fresh ginger  (or used dried)
1 teaspoon lemongrass paste (I didn't have any fresh)
2 Tablespoons red curry paste (you can use up to 3 if you want it spicier)
6 cups  vegan "chicken" or vegetable broth
1 and 1/2  Tablespoons fish sauce
1 Tablespoon light brown sugar
1 15 ounce can coconut milk with cream
1/2 pound fresh shiitake mushrooms (optional)
4 servings of dried thin rice noodle (I have substituted spaghetti, just throw it in earlier or use a bit of leftover and heat with the mushrooms)
a block of firm tofu (sliced thin and bite-sized)
2 tablespoons fresh lime juice
 salt to taste


Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and tofu and simmer for a few minutes, then add mushrooms and dry rice noodles and cook until both are soft (just a few minutes)  Stir in the lime juice; season with salt if desired.

Top with any combination of:
fried rice noodle pieces
onion
additional lime
chopped Thai red pepper or crushed red pepper
cilantro or fresh basil