Vegan Thai Curry Soup | Tasty Treats

With the unbearable winter that seems to be plaguing New England, all I want to eat is hot, hot soup. I've been especially loving Asian...

With the unbearable winter that seems to be plaguing New England, all I want to eat is hot, hot soup. I've been especially loving Asian dishes as of late, especially Thai curry.




This is a recipe I adapted from one I found Heather Christo's blog, via Pinterest. I used green curry paste instead of red because it's a bit sweeter and a little less spicy and tastes amazing along with the coconut milk.

The soup takes almost no time at all, but tastes like you've been slaving over your stove all day. It also helps that it contains all of my favorite flavors.

Makes about 4 servings




Ingredients:
  • 4 cloves of garlic
  • 1/2 small yellow onion
  • 2 tbs ginger root
  • 2 tbs green curry paste (store bought or homemade)
  • 2 tbs coconut oil
  • 1 tbs Sriracha
  • 4 cups vegetable broth
  • 3 cups coconut milk
  • 1 pinch kosher salt (to taste)
  • 1/2 package (about 6 oz) vermicelli rice noodles
  • Garnish: Thai basil, cilantro, spring onion, limes, chilis/jalepeños, bell peppers, etc.

  1. Thinly slice the onion, peel and mince the ginger and garlic, and mash them together in a small bowl. (Or use a food processor, if available)
  2. Add curry paste, Sriracha and coconut oil to the mixture and add to a large pot, letting it simmer for 1-2 minutes on medium heat. (Green curry's a bit sweeter, so I like to add a bit of a kick by using Sriracha)
  3. When the paste cooks down and smells fragrant, add the vegetable broth and mix well.
  4. Add your coconut milk and let the broth come to a boil.
  5. Add the vermicelli noodles, and let boil until tender, and your done!
  6. Transfer to a bowl and add peppers (I used red bell peppers), green onions, basil and cilantro. (You could also add red pepper flakes, or any other garnish of your choosing!)


The bell peppers cook right in the bowl, but you could add them to the broth if you'd like. I also like to squeeze some fresh lime juice on top of everything, but of course that's optional. This soup would also be delicious with chicken, shrimp, or even mushrooms and other veggies if you want to keep it vegan!

*Side note: this soup doesn't hold up well as leftovers (it gets super thick because of the coconut milk), so I'd recommend cutting the recipe down a little if you're cooking for one. If you do have leftovers, adding a bit of water tends to make it more of a soup-like consistency without subtracting from the flavor.




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