Thai Red Curry Soup
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.