- 1 package (8.8 ounces) thin rice noodles or uncooked angel hair pasta
- 1 tablespoon sesame oil
- 2 tablespoons red curry paste
- 1 cup light coconut milk
- 1 carton (32 ounces) reduced-sodium vegetable or chicken broth
- 1 tablespoon reduced-sodium soy sauce or fish sauce
- 1 package (14 ounces) firm tofu, drained and cubed
- 1 can (8-3/4 ounces) whole baby corn, drained and cut in half
- 1 can (5 ounces) bamboo shoots, drained
- 1-1/2 cups sliced fresh shiitake mushrooms
- 1/2 medium sweet red pepper, cut into thin strips
- Torn fresh basil leaves and lime wedges
- Prepare noodles according to package directions.
- Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add curry paste; cook 30 seconds or until aromatic. Gradually whisk in coconut milk until blended. Stir in broth and soy sauce; bring to a boil.
- Add tofu and vegetables to stockpot; cook 3-5 minutes or until vegetables are crisp-tender. Drain noodles; add to soup. Top each serving with basil; serve with lime wedges. Yield: 6 servings.
Reviews for Veggie Thai Curry Soup
"The broth was perfect, just spicy enough. I used the "Simply Asia, Thai Kitchen" brand curry paste, and fish sauce. You can vary the veggies you use. The bamboo shoots and baby corn are good. I also added some cauliflower instead of mushrooms and sweet red pepper."
"Very good! I added just a little bit of salt."
"This was delicious! I fried the tofu in a little olive oil first but changed nothing else. The lime at the end is crucial. So good!"