Thai Red Curry Soup

Yield: 4 servings

Prep: 10

Cook: 10

Total: 20

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
½ cup bean sprouts
1 red chili pepper, thinly sliced, plus more for garnish
4 ounces vermicelli noodles
2 cups baby spinach
¼ 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

Instructions

Heat a large stockpot or Dutch oven over medium heat. Add red curry paste and coconut milk, whisking to combine. Bring to a boil and stir in vegetable stock, fish sauce, tofu, mushrooms, bean sprouts, chili pepper and vermicelli.
Reduce heat and simmer until noodles are cooked through, about 4-6 minutes. Stir in spinach until wilted, about 1 minute. Stir in cilantro and freshly squeezed lime juice; season with salt, to taste.
Serve immediately, garnished with chili pepper, cilantro and fish cake, if desired.

This Thai Red Curry Soup recipe is brought to you by DAMN DELICIOUS

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