Veggie Thai Curry Soup

·         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


·         Prepare noodles according to package directions.
·         Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add curry paste; cook until aromatic, about 30 seconds. 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, 3-5 minutes. Drain noodles; add to soup. Top each serving with basil; serve with lime wedges.

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