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Veggie Thai Soup

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) rm 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 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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Veggie Thai Soup

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) rm 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 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.