Thai Red Curry Noodle Soup

veganhuggs.com

Indie Roo Sheltie

6 ounces dried vermicelli noodles (I used A Taste of Thai)

2 tablespoons avocado oil or oil of choice

1 small red onion , thinly sliced into half moons (sub shallots or yellow onion)

1 small red bell pepper , thinly sliced

3 cloves garlic , minced

4 ounces shitake mushrooms , stems removed/discarded and slice tops

1 tablespoon fresh grated ginger (peeled first)

4 tablespoons Thai red curry paste (I use Thai Kitchen)

1 tablespoon tomato paste

5 cups vegetable broth , low sodium

1 cup full-fat coconut milk

2 tablespoons vegan fish sauce , sub low sodium tamari or soy sauce

1 tablespoon brown sugar

12 ounces silken tofu extra firm, cubed into ½-inch pieces

1 to 2 tablespoons fresh lime juice

¼ cup chopped cilantro + more for serving

subheading: Recommended Equipment:

1 Large Pot

1 Medium Pot

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Note: Ingredients may have been altered from the original.

Directions at veganhuggs.com

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