Description
This Thai Red Curry Soup is a vibrant and flavorful vegan dish that combines creamy coconut milk, aromatic Thai red curry paste, and colorful vegetables with protein-rich tofu. Perfectly balanced with a hint of sweetness and a splash of lime juice, this soup is both comforting and exotic. It can be served with rice noodles or jasmine rice for a complete meal.
Ingredients
Scale
Base Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
Vegetables and Protein
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 cup mushrooms, sliced
- 1 block (14 oz) firm tofu, cubed
Finishing Touches
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 1–2 Thai chilies (optional, for heat)
- Rice noodles or jasmine rice (for serving, optional)
- Salt to taste
Instructions
- Prepare Aromatics: Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté until soft, about 4–5 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
- Add Curry Paste: Stir in the Thai red curry paste and cook for 1–2 minutes, stirring constantly to release the flavors.
- Build the Soup Base: Pour in the low-sodium vegetable broth and full-fat coconut milk. Add soy sauce and brown sugar, mix well, and bring the soup to a gentle simmer.
- Cook Vegetables: Add sliced red and yellow bell peppers, julienned carrot, and sliced mushrooms to the pot. Simmer for 5–7 minutes until the vegetables are tender but still vibrant in color.
- Add Tofu: Gently fold in the cubed firm tofu and simmer for another 3–4 minutes to warm through and absorb flavors.
- Finish Soup: Stir in lime juice and chopped fresh cilantro. Taste the soup and adjust seasoning with salt as needed. Add sliced Thai chilies for extra heat, if desired.
- Serve: Ladle the soup into bowls and serve hot with rice noodles or jasmine rice on the side if desired.
Notes
- For a meat version, substitute tofu with cooked shredded chicken or shrimp.
- You can add baby spinach or kale for extra greens and nutrients.
- Adjust the amount of Thai red curry paste to control the spice level.
- Use low-sodium soy sauce to keep sodium levels moderate.
- Ensure firm tofu is well pressed to prevent excess water in the soup.
