Veggie Thai Curry Soup
Total TimePrep/Total Time: 30 min.
I liked the base of the soup with curry paste and coconut milk and chicken broth but adding the canned vegetables really spoiled the freshness. Will use the base and add other fresh vegetables and kick the spice up.
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!