INGREDIENTS
3 oz
rice noodle vermicelli or bean thread noodles
2 cups
vegetable broth
1 14 ounce can
coconut milk
1 1/2
to 3 tbsp. vegan red curry paste, (store bought or homemade)
1 1/4 cups
fresh baby corn, (cut into 2 inch pieces)
1 1/4 cups
snow peas or sugar snap peas
1/2 lb
extra firm tofu, (cut into 1/2 inch cubes (use as is, or optionally pan-fry it for crispness))
2
scallions, (chopped)
1/4 cup
chopped fresh cilantro
red pepper, (optional)