Thai Coconut Curry

Put the rice in a fine-mesh strainer and rinse it thoroughly under cool water. Transfer it to a large saucepan with 1 1/2 cups water and 1 teaspoon salt and bring it to a boil. Lower the heat so it bubbles gently; cover and cook until it’s tender, about 30 minutes. Remove from the heat and keep covered for 10 minutes.

Put 2 cups water in a large pot and bring it to a boil. Peel and chop enough ginger to measure 2 tablespoons. Rinse the produce. Slice the chile crosswise into thin rounds. Trim the lemongrass, smash it with the side of the flat side of a knife, and cut it into 3-inch pieces. Strip the leaves from the herbs; reserve the stems. Add the ginger, chile, lemongrass, and herb stems to the pot and bring to a boil. Add the coconut milk, adjust the heat so it bubbles gently, and cook for 10 minutes.

Pat the tofu dry; and carefully cut it into cubes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring once, until it’s crispy, 10 to 15 minutes. Transfer to a paper towel–lined plate and sprinkle with salt. Trim and peel the carrots; slice them crosswise into thin rounds. Trim the zucchini; halve it lengthwise and slice it into half moons. Halve the tomatoes. Halve the lime; cut 1 half into wedges.

Remove the lemongrass and herb stems from the broth and discard. Add the carrots, raise the heat to medium-high, and cook for 2 minutes. Add the zucchini and cook until the vegetables are crisp-tender, 2 or 3 minutes. Add the soy sauce, sugar, the juice of half a lime, and a sprinkle of salt and pepper; taste and adjust the seasoning. Remove from the heat and stir in most of the herb leaves. Fluff the rice with a fork. Serve the soup over the rice, topped with the tofu, tomatoes, and remaining herbs; pass the lime wedges at the table.