Thai Red Curry Soup | Recipe Cart | Recipe Cart

Ingredients

• 199 g (about 10) sliced Shiitake mushrooms
• 2 (about 100 g) sliced Carrot
• 3 cups (about 410 g) sliced Asparagus
• 12 g (about 2) grated Garlic
• 1 tablespoon (about 6 g) grated Ginger
• 1 tablespoon (about 14 g) Coconut oil
• 2 tablespoons (about 30 g) Thai red curry paste
• 4 cups (about 960 g) room temperature Vegetable stock
• 13.5 fl oz (about 405 g) Coconut milk
• 114 g (about ½ cup) Rice noodles
• as needed Fresh basil