For this recipe you will be using rice noodles but you can also serve this soup with steamed rice. Simply steam some rice and scoop a spoonful into the bottom of the bowl, then ladle in some of the soup.
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 vegetable or chicken 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
Instructions
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Prepare noodles according to package directions.
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Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add curry paste; cook 30 seconds or until aromatic. Gradually whisk in coconut milk until blended. Stir in broth and soy sauce; bring to a boil.
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Add tofu and vegetables to stockpot; cook 3-5 minutes or until vegetables are crisp-tender. Drain noodles; add to soup. Top each serving with basil; serve with lime wedges.
Recipe source: Taste of Home
Photo source: Budget Bytes
