Thai Curry Vegetable and Tofu Soup

Ingredients

  • 1 tablespoon Thai red curry paste
  • 1 teaspoon
  • 2 cups low-sodium vegetable broth
  • 1kosher salt
  • ½ pound
  • 4 ounces
  • 214 ounces
  • + 4 more ingredients
    • 4 ounces
    • 2 tablespoons
    • ¼ cup
    • Asian chili garlic sauce, for serving

View full recipe at SpringPad

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