Subj : 30 Minute Soups - 13
To : All
From : Dave Drum
Date : Mon Mar 18 2024 08:26 am
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Title: Veggie Thai Curry Soup
Categories: Pastaa, Curry, Vegetbles, Herbs, Mushrooms
Yield: 6 servings
8 13/16 oz Pkg thin rice noodles or
- uncooked angel hair pasta
1 tb Sesame oil
2 tb Red curry paste
1 c Light coconut milk
32 oz Chicken or vegetable broth
1 tb Soy sauce or fish sauce
14 oz Pkg firm tofu; drained,
- diced
8 3/4 oz Whole baby corn; drained,
- ears cut in half
5 oz Can bamboo shoots; drained
1 1/2 c Sliced fresh shiitake
- mushrooms
1/2 md Red bell pepper; in 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.
Tre Balchowsky, Sausalito, California
Makes: 6 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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