Veggie Thai Curry Soup Recipe

Name: Veggie Thai Curry Soup Recipe
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

Veggie Thai Curry Soup Recipe was pinched from <a href="https://www.tasteofhome.com/recipes/veggie-thai-curry-soup" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"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..."

INGREDIENTS

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1 package (8.8 ounces) thin rice noodles or uncooked angel hair pasta

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1 tablespoon sesame oil

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2 tablespoons red curry paste

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1 cup light coconut milk

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1 carton (32 ounces) reduced-sodium chicken broth or vegetable broth

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1 tablespoon reduced-sodium soy sauce or fish sauce

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1 package (14 ounces) firm tofu, drained and cubed

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1 can (8-3/4 ounces) whole baby corn, drained and cut in half

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1 can (5 ounces) bamboo shoots, drained

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1-1/2 cups sliced fresh shiitake mushrooms

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1/2 medium sweet red pepper, cut into thin strips

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Torn fresh basil leaves and lime wedges

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