Soups - vegan recipes - Vegan Soup

Thai Coconut Curry Soup

plant based Thai Coconut Curry Soup
Thai Coconut Curry Soup
Write a review
  1. 2 Teaspoons Coconut, Olive or Vegetable Oil
  2. 3 Cups Vegetable Broth
  3. 2 Cans Coconut Milk
  4. 1 TBS Red Curry Paste
  5. 2 Thai Chillies
  6. 3 Lime (Kaffir) Leaves; torn or rubbed
  7. Juice of one Lime
  8. 3 Cloves Garlic; peeled and squished by the flat side of a knife
  9. 1/2 bunch fresh Cilantro
  10. 6-8 Fresh Basil leaves
  11. 1 (body of) lemongrass stalk; chopped into 6 pieces
  12. 1 3-inch piece of fresh Ginger; sliced
  13. 1 Can Bamboo shoots
  14. 1 Can Straw mushrooms
  15. 1 Cup enoki mushrooms
  16. 1 Cup Snow Peas
  17. 1 Cup sliced red and yellow sweet peppers (bell peppers will do)
  18. 2 Cups baby Bok Choi
  19. 2 Medium Carrots sliced lengthwise into slim sticks (julienne)
  20. 8 oz Grilled Tofu Strips
  1. In a frying pan or small sauce pan lightly saute garlic, lemongrass, lime leaves, chillies, and 1/2 (gently rubbed) of the cilantro over medium low heat, for 3 or 4 minutes max.
  2. Add 1 cup of vegetable broth and simmer for 15-20 minutes.
  3. Pass mixture through a sieve, colander or cheesecloth and into a soup or stock pot.
  4. Add remaining ingredients excluding Snow peas, Bok Choi, Enoki Mushrooms, Lime Juice and 1/2 of the remaining Cilantro and Basil.
  5. Simmer for 20 minutes.
  6. Add remaining ingredients. Continue to simmer for 5 minutes.
  7. Serve garnished with fresh Cilantro or Basil Leaves.
  8. Enjoy!
Sweet Vegan Living
Liked it? Take a second to support Jennifer-June on Patreon!
Become a patron at Patreon!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge