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Thai Red Curry Noodle Soup with Vegetables
Folks closest to me might not know this about me. There are times I really look forward to a vegetarian or a vegan dish. It really does hit the spot quite well. And, paring that with a made-from-scratch focus, to be very honest, this doesnt even need a recipe at all. In fact, I can make this with my eyes blindfolded because this is wicked simple to make! This is going to be a good way to see how soups really never need a recipe at all. In fact, 90% of the people I know will tell you the same thing: soups dont need a recipe. Whether you are employed in a professional kitchen or in the comforts of your home, that is how soup is made. And, everyone CAN do this! We are putting YOU in charge of making the decisions of what vegetables you want, the meat replacers you want, and most importantly: how much red curry paste to put in. DISCLAIMER: You are responsible for the amount of red curry paste that gets added. I cannot advise of how much because of how red curry paste can behave. For those who can handle a little heat, this is not for the faint of heart. Consider gradually adding small pea-sized morsels of the red curry paste into your bowl and mix. For those who are flat-out capsaicin-sensitive, red curry paste is not for you. Any curry paste made with fresh or dried chili ingredients will grow and develop as it sits in your bowl. Please exercise caution and be careful! This is a bulk recipe that was written in a way that allows you to halve it on your own. This makes a great meal for freezing individual servings. Just leave the noodles and tofu out before freezing in individual containers. It is easier to add those when you reheat for later consumption.
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