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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. oil
- 2 shallots (medium sized)
- 1 red bell pepper
- 1 zucchini (small)
- 5 cloves (or 5 tsp of finely chopped garlic)
- 3 Tbsp. red curry paste (you can find it in the Asian isle of most grocery stores)
- 1 Tbsp. ground ginger
- 2 tsp. red pepper flakes (dried)
- 2 tsp. seasoning (sriracha, optional)
- 64 oz. broth (2 cartons of good quality veggie)
- 2 cans coconut milk (do not substitute this, you will not use all of the second can)
- 2 Tbsp. brown sugar
- 3 stalks lemongrass
- 2 Tbsp. soy sauce
- 1/4 cup Sriracha (yes, 1/4 cup)
- 3 Tbsp. lime juice
- 2 tsp. salt
- 1/4 cup chopped fresh cilantro (finely)
- 1 Tbsp. thai basil (chopped fresh, you can find this in most grocery stores in the produce isle)
- 7 oz. firm tofu (half a block of)
- 6 oz. rice noodles (‘Taste of Thai’, I use 6 oz, but I love a lot of pasta. 6 oz is about 3/4 of the bag, I don’t recommend putting more than that. I use Taste of Thai because the size of these rice noodles really work for this soup. Find in the Asian isle.)
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