MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Veggie Thai Curry Soup
 Categories: Pastaa, Curry, Vegetbles, Herbs, Mushrooms
      Yield: 6 servings
 
8 13/16 oz Pkg thin rice noodles or
           - uncooked angel hair pasta
      1 tb Sesame oil
      2 tb Red curry paste
      1 c  Light coconut milk
     32 oz Chicken or vegetable broth
      1 tb Soy sauce or fish sauce
     14 oz Pkg firm tofu; drained,
           - diced
  8 3/4 oz Whole baby corn; drained,
           - ears cut in half
      5 oz Can bamboo shoots; drained
  1 1/2 c  Fresh shiitake mushrooms;
           - sliced
    1/2 md Red bell pepper; in thin
           - strips
           Fresh basil leaves; torn
           Lime wedges
 
  Prepare noodles according to package directions.
  
  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.
  
  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.
  
  Recipe by Tre Balchowsky, Sausalito, California
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM