Thai red curry coconut soup

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Thai food is one of my favorite foods! This dish is like Pho and Tom Kha soup had a perfectly blended baby 🥥🌶🍜

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Recipe:

•1 T avocado oil

•1/3 c asparagus (cut into but sizes)

•1/3 c mushrooms (sliced thin)

•1 red pepper (spice level is up to you)

•1 T Thai red curry paste

•1 c medium-firm tofu (diced)

•1 green onion (thinly sliced)

•1 c water or broth

•1.5 c canned coconut milk

•1 tsp soy sauce

•2 servings (1 block) brown rice ramen noodles. (I used Lotus Foods brand, which I found at Stater Bros).

Directions:

1. Lightly sauté asparagus, mushroom and red pepper with avocado oil. This should only take a few minutes on medium heat.

2. Add Thai red curry paste and coat veggies.

3. Add water, coconut milk and tofu. Bring to a low boil.

4. Add brown rice ramen noodles and soy sauce. Simmer for 4-6 minutes and stir often to separate noodles.

5. Serve in your favorite bowl and top with thinly sliced green onion and sriracha for extra heat if you are into that sort of thing 🔥

6. Sit down, relax, take your time and enjoy!