Veggie Thai Curry Soup Recipe

4.5 3 3
Veggie Thai Curry Soup Recipe
Veggie Thai Curry Soup Recipe photo by Taste of Home
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Veggie Thai Curry Soup Recipe

Read Reviews
4.5 3 3
Publisher Photo
My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. —Tre Balchowsky, Sausalito, California
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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 chicken broth or vegetable 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

Directions

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.
Originally published as Veggie Thai Curry Soup in Taste of Home February/March 2016, p24

Nutritional Facts

1-2/3 cups: 289 calories, 9g fat (3g saturated fat), 0 cholesterol, 772mg sodium, 41g carbohydrate (3g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat, 1/2 fat.

  • 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 chicken broth or vegetable 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
  1. Prepare noodles according to package directions.
  2. 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.
  3. 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.
Originally published as Veggie Thai Curry Soup in Taste of Home February/March 2016, p24

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Reviews forVeggie Thai Curry Soup

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vuinguyen User ID: 4105273 246078
Reviewed Mar. 26, 2016

"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."

MY REVIEW
cctp1016 User ID: 1672997 243944
Reviewed Feb. 16, 2016

"Very good! I added just a little bit of salt."

MY REVIEW
julieskitchen User ID: 7319270 242650
Reviewed Jan. 27, 2016

"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!"

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