Veggie Thai Curry Soup

AuthorGeo FoodsCategory

Ingredients

 1 pack thin rice noodles
 1 tbsp sesame oil
 2 tbsp red curry paste
 1 cup light coconut milk
 ½ kg chicken broth
 1 tbsp soy sauce
 1 pack tofu
 1 can baby corn
 1 can bamboo shoots
 5 ½ cups sliced mushrooms
 ½ red pepper cut into thin strips
 · Basil leaves and lime wedges

Preparation

1

Prepare noodles according to package directions. Meanwhile, in a large stockpot, heat oil over medium heat. Add curry paste; cook until aromatic for about one minute. Gradually whisk in coconut milk until blended. Stir in broth and soy sauce; bring to a boil. Add tofu and vegetables to stockpot; cook until vegetables are crisp-tender for five minutes. Drain noodles; add to soup. Top each serving with basil and serve with lime wedges.

Related Recipes

Ingredients

 1 pack thin rice noodles
 1 tbsp sesame oil
 2 tbsp red curry paste
 1 cup light coconut milk
 ½ kg chicken broth
 1 tbsp soy sauce
 1 pack tofu
 1 can baby corn
 1 can bamboo shoots
 5 ½ cups sliced mushrooms
 ½ red pepper cut into thin strips
 · Basil leaves and lime wedges

Directions

1

Prepare noodles according to package directions. Meanwhile, in a large stockpot, heat oil over medium heat. Add curry paste; cook until aromatic for about one minute. Gradually whisk in coconut milk until blended. Stir in broth and soy sauce; bring to a boil. Add tofu and vegetables to stockpot; cook until vegetables are crisp-tender for five minutes. Drain noodles; add to soup. Top each serving with basil and serve with lime wedges.

Veggie Thai Curry Soup

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