This vegan red curry Thai soup is INSANE. I swear it’s better than any sh*t you get at your local Thai place plus this is healthy and full of nutrition = win-win. It takes approximately 20 minutes to make on top of everything. You can add whatever toppings that fall into your taste. I went for an all-vegan soup this time and it’s absolutely delish.
Vegan Red Curry Thai Soup
- January 31, 2020
- 4
- 30 min
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Ingredients
- Olive oil
- Sesame oil
- 3-4 garlic cloves
- 2 chili
- 4 cm ginger
- 1-2 yellow onions
- 5 tbsp red curry paste
- 1 tsp sambal oelek
- 1 tbsp hoisin sauce
- 6 dl water + vegetable broth
- 1 can coconut milk
- 1 lime
- Toppings:
- Kelp noodles
- 1 pack shiitake mushrooms
- 2 carrots
- 1 avocado
- Spring onion
- Coriander
- Sesame seeds
Directions
- Step 1
- Mince the garlic, ginger, and chili and fry in a stew pot (or regular pan) along with the diced onion with some olive oil and sesame oil.
- Step 2
- Add the red curry paste, sambal oelek, and some water and let it fry for a few minutes.
- Step 3
- Add water, hoisin sauce, vegetable broth (for instance two cubes or liquid broth) and let it boil on slow heat for 15 minutes. Taste and add salt and pepper if needed.
- Step 4
- Add the coconut milk and leave it on the pan for another 10 minutes.
- Step 5
- In a frying pan, fry shiitake along with olive oil until golden brown.
- Step 6
- You can pre-cook the noodles and add them or put them in the soup to soften.
- Step 7
- Grate the carrots, dice the avocado and spring onion and toss everything into the soup.
- Step 8
- Top with coriander and sesame seeds.
Hope you like it,
Michelle
