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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

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