Thai Red Curry Soup

Name: Thai Red Curry Soup
Yield: 4
Ingredients: 3 tablespoons red curry paste; 1 (13.5-ounce) can coconut milk; 2 cups vegetable stock; 1 tablespoon fish sauce; 1 (12-ounce) package firm tofu, cubed; 3 ounces shiitake mushrooms, thinly sliced; 1/2 cup bean sprouts; 1 red chili pepper, thinly sliced, plus more for garnish; 4 ounces vermicelli noodles; 2 cups baby spinach; 1/4 cup chopped fresh cilantro leaves, plus more for garnish; Juice of 1/2 lime; Kosher salt, to taste; Red kamaboko (steamed fish cake), thinly sliced, for garnish

Thai Red Curry Soup was pinched from <a href="http://damndelicious.net/2013/06/16/thai-red-curry-soup-recipesfromtheheart-and-a/" target="_blank">damndelicious.net.</a>

"This quick and easy soup is the perfect kind of comfort food on a cold winter night!..."

INGREDIENTS

•

3 tablespoons red curry paste

•

1 (13.5-ounce) can coconut milk

•

2 cups vegetable stock

•

1 tablespoon fish sauce

•

1 (12-ounce) package firm tofu, cubed

•

3 ounces shiitake mushrooms, thinly sliced

•

1/2 cup bean sprouts

•

1 red chili pepper, thinly sliced, plus more for garnish

•

4 ounces vermicelli noodles

•

2 cups baby spinach

•

1/4 cup chopped fresh cilantro leaves, plus more for garnish

•

Juice of 1/2 lime

•

Kosher salt, to taste

•

Red kamaboko (steamed fish cake), thinly sliced, for garnish

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes