Red Thai curry paste packs a flavor punch in this simple, healthful soup from Katy Beskow’s Five Ingredient Vegan cookbook. Steam your favorite vegetables or wok-fry some tofu for an upgrade.
What you need:
1 (14-ounce) can full-fat coconut milk
1 tablespoon vegan red Thai curry paste
1 cup warm water
10 ounces rice noodles
2 scallions, finely chopped
⅓ cup cilantro, roughly torn
What you do:
- In a large pan over medium-high heat, warm coconut milk and curry paste for 10 minutes until simmering. Pour in water and continue to simmer.
- Into pan, add noodles and cook for 5 minutes. Ladle into serving bowls and garnish with scallions and cilantro. Serve immediately.
Photo credit: Katy Beskow