This quick and easy soup is the perfect kind of comfort food on a cold winter night!
Ingredients
3tablespoonsred curry paste
113.5-ounce can coconut milk
2cupsvegetable stock
1tablespoonfish sauce
112-ounce package firm tofu, cubed
3ouncesshiitake mushrooms, thinly sliced
½cupbean sprouts
1red chili pepper, thinly sliced, plus more for garnish
4ouncesvermicelli noodles
2cupsbaby spinach
¼cupchopped 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.