This is an easy, weeknight Thai-inspired Red Curry featuring Giant Puffballs. The puffballs are lightly squishy and mild in flavor, making them a perfect substitute for tofu in this dish. This is a great way to use up a lot of fresh or dried puffballs. You can swap in your favorite edible mushroom easily. This recipe is adapted from "Thai-Inspired Coconut Curry Soup With Vegetables" by Ali Slagle.
Thai-Inspired Red Curry Puffball Soup
This is an easy, weeknight Thai-inspired Red Curry featuring Giant Puffballs. The puffballs are lightly squishy and mild in flavor, making them a perfect substitute for tofu in this dish. This is a great way to use up a lot of fresh or dried puffballs. You can swap in your favorite edible mushroom easily. This recipe is adapted from "Thai-Inspired Coconut Curry Soup With Vegetables" by Ali Slagle.
Ingredients
- 5 oz rice noodles
- 2 tbsp coconut oil or other neutral-flavored oil
- ⅓ c Thai red curry paste
- 1 piece ginger 2", finely grated (2 tbsp packed)
- 8 garlic cloves finely grated (2 tbsp packed)
- 14 oz coconut milk full-fat, 1 can
- 14 oz water measure with empty coconut milk can
- 1 tsp salt to taste
- 2 c mushroom dried puffball pieces or 3 c fresh puffball pieces
- 2 c sweet potato chopped
- 10 oz edamame 2 c frozen
- 1 tbsp lime juice fresh-squeezed, more to taste
- 2 tbsp Cilantro leaves chopped, fresh, for serving
Instructions
Noodles Instructions
- Cook your noodles following the directions on the package. Be sure to salt the water you cook them in, making it as salty as the sea. Once the noodles are cooked, drain them, then rinse thoroughly under running cold water until they are cool. Set the cooked noodles aside.
Curry Instructions
- While the noodles are cooking, start on the curry. Heat the oil in a medium pot set over medium heat until melted, then add the red curry paste, ginger, and garlic. Stir frequently for 2-3 minutes until the curry paste looks a shade darker and smells fragrant.
- Add the coconut milk, water, 1 tsp salt, puffball pieces, and sweet potato. Bring to a boil, then reduce the heat to maintain a simmer for 10 minutes, stirring occasionally.
- Next, add the frozen edamame, bring back to a boil and cook for 5 more minutes, or until the sweet potato is tender.
- Turn off the heat, then add 1 tbsp of lime juice.
- Taste and adjust the seasonings as needed, adding more lime juice until it tastes vibrant, more salt if needed, and a pinch of brown sugar if it needs sweetness.
- Divide the noodles into bowls, then top with curry and cilantro to taste. Enjoy!
Notes
Featured on the NAMA Fungi in the Pot Webinar held the evening of 2026 November 4.
Nutrition
Calories: 602kcalCarbohydrates: 70gProtein: 13gFat: 32gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 704mgPotassium: 1025mgFiber: 8gSugar: 7gVitamin A: 12555IUVitamin C: 8mgCalcium: 147mgIron: 7mg
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