Super Easy Red Curry Noodle Soup
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.
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
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