This year for my birthday my good friend Kiwa gave me thai red curry pastes. I had been looking all over for a fish-free red curry paste with no luck, so I was very thankful to get these from her. I love Thai curry. It has so many complex flavors and spices, and I think of it as comfort food. Especially when you add vermicelli noodles, which add the perfect texture to this soup. You should be able to find vermicelli noodles and red curry paste at your local store in the ethnic section, or at a specialty Asian foods market.
4 cups veggie broth
1 cup canned coconut milk
1 tablespoon Thai red curry paste
1 yellow onion, diced
3 cloves of garlic, minced
8 oz mushrooms, sliced in half
Juice of 1 lemon
1 teaspoon agave nectar, honey or brown sugar
2 tablespoons soy sauce
3 ounces vermicelli noodles
1 tablespoon turmeric powder (optional)
1/2 cup drained, pressed, cubed tofu (optional)
Optional toppings: cilantro, lemon zest, sliced jalapeño, green onions, bean sprouts
Add all ingredients (except the noodles) to a large soup pot. Bring to medium high heat and let simmer for about fifteen minutes. Add the vermicelli noodles and heat through. They will take about five minutes to cook through.
Serve as soon as the noodles are done. Top with whatever suits your fancy. I like cilantro and green onion on mine. Enjoy!