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 3 cups water and 2 teaspoons 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.

Meanwhile, put 4 cups water in a large pot and bring it to a boil. Peel and chop enough ginger to measure 4 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 cilantro and basil; 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 cut it into small cubes. Heat 2 tablespoons 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 them lengthwise and slice them into half moons. Halve the tomatoes.

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. Halve the lime; squeeze the juice into the pot. Add the soy sauce, sugar, and a sprinkle of salt and pepper and stir; taste and adjust the seasoning. Remove the pot from the heat, add three-quarters of the herb leaves and stir. Fluff the rice with a fork. Serve the soup over the rice, topped with the tofu, tomatoes, and remaining herb leaves.