Vegetable Thai Curry Soup

Vegetable Thai Curry Soup

This soup will satisfy your hunger immediately! But don’t worry, it is well balanced with an array of vegetables that you can add as your choice!


  • 200 grams thin rice noodles
  • 1 tablespoon Sinolin Cooking oil
  • 2 tablespoons red curry paste
  • 1 cup coconut milk
  • 1 liter of chicken broth or vegetable broth
  • 1 tablespoon soy sauce or fish sauce
  • 400 grams of tofu, cubed
  • 1 can of whole baby corn, drained and cut in half
  • 100 grams of bamboo shoots
  • 1-1/2 cups sliced fresh button mushrooms
  • 1/2 medium sweet red pepper, cut into thin strips
  • Torn fresh basil leaves and lime wedges

Directions :

  1. Prepare the noodles, pour water and stew the noodles for 5 minutes or until soft enough.
  2. Meanwhile, in a stockpot, heat oil over medium heat. Add curry paste; cook 30 seconds or until aromatic. 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 3-5 minutes or until vegetables are crisp-tender. Drain noodles; add to soup. Top each serving with basil; serve with lime wedges.

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