2 to 3 teaspoons red Thai curry paste (such as Thai Kitchen)
1/2 teaspoon salt
1 1/2 cups (1/4-inch-thick) slices carrot
2 cups chopped red bell pepper
2 cups cherry tomatoes
2 medium zucchini, halved lengthwise and thinly sliced (about 4 cups)
8 ounces small yellow squash, halved lengthwise and thinly sliced (about 1 1/2 cups)
1 (8-ounce) package presliced mushrooms
1 (6-ounce) package fresh baby spinach
4 cups hot cooked rice noodles
How to Make It
Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic to pan; sauté 5 minutes. Add 1 cup Vegetable Stock, soy sauce, curry paste, and salt. Stir in carrot; cook 2 minutes. Add bell pepper, tomatoes, zucchini, squash, and mushrooms; cook 2 minutes, stirring occasionally. Stir in remaining 3 cups stock and spinach; bring to a boil. Reduce heat, and simmer 5 minutes or until carrot is tender, stirring occasionally. Serve over noodles.
I was very disappointed. First, it takes a lot of time to make the vegetable broth...not to mention the cost of all the vegetables. It was time consuming to do all the chopping. Barely had any flavor. I didn't even finish my serving. Going down the disposal!
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