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Veggie Thai Curry Soup

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. —Tre Balchowsky, Sausalito, California
Veggie Thai Curry Soup Recipe photo by Taste of Home

Ingredients

  • 1 package (8.8 ounces) thin rice noodles or uncooked angel hair pasta
  • 1 tablespoon sesame oil
  • 2 tablespoons red curry paste
  • 1 cup light coconut milk
  • 1 carton (32 ounces) reduced-sodium chicken broth or vegetable broth
  • 1 tablespoon reduced-sodium soy sauce or fish sauce
  • 1 package (14 ounces) firm tofu, drained and cubed
  • 1 can (8-3/4 ounces) whole baby corn, drained and cut in half
  • 1 can (5 ounces) bamboo shoots, drained
  • 1-1/2 cups sliced fresh shiitake mushrooms
  • 1/2 medium sweet red pepper, cut into thin strips
  • Torn fresh basil leaves and lime wedges

Directions

  1. Prepare noodles according to package directions.
  2. 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.
  3. 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.

Nutrition Facts

1-2/3 cups: 289 calories, 9g fat (3g saturated fat), 0 cholesterol, 772mg sodium, 41g carbohydrate (3g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat, 1/2 fat.

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