This soup is quick and easy to make, making it the perfect comfort food for a cold winter’s night.
Jason told me, when we first began dating four years ago, that his mother had been diagnosed with an intestinal tumor. Not knowing how to react or what to do, I told him that I would be there for him, but not in a creepy-stalker-overbearing way. It was our first date.
Jason and I were still so young in our relationship, so it felt like he couldn’t share his burdens with me. I knew he and his older sisters had a tough time with this. Jason’s mother’s chemotherapy treatment was a huge success, and she has never been healthier.
The word “cancer,” to me, is so terrifying that I find it hard even to mention it. Jason and I have a very sensitive relationship, and it’s often difficult to talk about or deal with this issue. I am so grateful for the support of my family.
Today, I am bringing you this Thai red curry soup. I struggled to choose a dish to get to this event, but in the end, I decided to get my favorite comfort food. This dish will become your favorite comfort food with its vibrant flavors, including red curry, vermicelli noodles, and lots of vegetables.
Ingredients
- Red curry paste, three tablespoons
- Can of coconut milk, 13.5 oz
- 2 cups vegetable stock
- One tablespoon of fish sauce
- Tofu firm, 12 oz. package, cubed
- Thinly sliced 3 ounces of shiitake mushroom
- Bean sprouts, 1/2 cup
- Add more red chili peppers for garnish.
- 4 ounces vermicelli noodles
- 2 cups baby spinach
- Add more cilantro for garnish. 1/4 cup chopped fresh cilantro leaves
- Juice of 1/2 Lime
- Taste Kosher Salt
- Use thinly sliced red kamaboko, a steamed fishcake, as a garnish
Instructions
- Heat a large Dutch oven or stockpot over medium heat. Stirred together, add red curry paste to coconut milk. Stir in the fish sauce, vegetable stock, tofu, and chili pepper. Bring to a rolling boil.
- Reduce heat to low and simmer for 4-6 minutes or until noodles are fully cooked. Stir in spinach for about a minute. Add cilantro and lime juice freshly squeezed; season to taste with salt.
- Garnish with fish cakes, chili peppers, and cilantro if you like.