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Vegan-Thai-Red-Curry-Soup

Red curries are one of my favourite comfort foods especially during winter. If you have the time and patience, making the curry paste from scratch is recommended. When I don’t have the time, I use a red curry paste from my local Asian grocery store.


Be aware that many curry pastes have added shrimp paste in their ingredient list. Read the labels well. I like to use the curry paste seen above. As well, most curries are made by adding fish sauce to flavour the soup. I use coconut aminos or tamari as alternates to flavour the soup.

 

Ingredients

  • 6 tbsp red curry paste (more or less depending on taste)
  • 1/4 cup coconut aminos (or tamari)
  • 2 tsp celtic sea salt
  • 1 tbsp coconut sugar
  • juice of half a lemon
  • 6 kaffir lime leaves
  • 1 can coconut milk
  • 1 and a half litres of water
  • 1 can of bamboo shoot tips
  • 1 large yellow sweet potato
  • 1/4 cup red onion
  • 2 cups of mushrooms (white, crimini and shitake all work well)
  • 1 cup long green beans
  • 1 1/2 cup bok choy
  • 1 1/2 cup watercress
  • 1/2 cup cilantro

Directions

  1. in a large pot on high heat, water sauté red onions
  2. add sweet potatoes, bamboo shoots and mushrooms and sauté for a few minutes
  3. add curry paste, coconut aminos, lemon, salt, sugar, kaffir lime leaves, and 1/2 cup of water and sauté together
  4. add coconut milk and mix ingredients together. Top pot with enough water to cover vegetables (Add more or less water depending on taste)
  5. let soup simmer for about 10-15 minutes as vegetables cook
  6. with about 5 minutes left, add bok choy, watercress and cilantro to soup. (Do this so that these greens don’t get too soggy)
  7. cook till sweet potatoes are tender

Top With These Ingredients

  • Serve on its own, or with noodles (I like using kelp noodles).
  • Top with more cilantro, Thai basil, or bean sprouts.
  • I’ve used the vegetables above, however, feel free to experiment with other types of vegetables that you may enjoy. (e.g. Chinese eggplant, snap or sugar peas, baby corn, green/red peppers, potatoes, cauliflower, broccoli, spinach)

 

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