thai curry soup
Dinner
Thai Curry Soup
Packed with vegetables and protein, this Thai curry soup is an easy, flavorful dish that takes just 30 minutes to prep and cook.
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.
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