Veggie Thai Curry Soup
Senin, 16 September 2019
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 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.
source :www.tasteofhome.com