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Red Curry Noodle Soup
  • 3 oz. rice noodle vermicelli or bean thread noodles
  • 2 cups vegetable broth
  • 1 14 oz. can coconut milk
  • 1 1/2 to 3 tbsp. vegan red curry paste, store bought or homemade
  • 1 1/4 cups fresh baby corn, cut into 2 inch pieces
  • 1 1/4 cups snow peas or sugar snap peas
  • 1/2 lb. extra firm tofu, cut into 1/2 inch cubes (use as is, or optionally pan-fry it for crispness)
  • 2 scallions, chopped
  • 1/4 cup chopped fresh cilantro
  • red pepper, optional
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