Vegan red curry soup is a spicy, hearty and lip smacking dish that is perfect to warm you up in the chilly weather. Recipe is easy to customize with your favorite veggies and protein.
It’s soup week here at Cook’s Hideout, if you haven’t noticed yet. After Mexican flavored black bean soup and this Italian flavored pizza soup, today I have this Thai flavored vegan red curry soup. This is for the final day of this week’s ‘Warm Soups and Stews’ BM theme.
Ingredients needed for Thai red Curry Soup:
The most important ingredient for this soup is Thai red Curry paste. You can make it at home or use store bought. But I usually keep a bottle of store bought curry paste in my pantry. I buy Thai Kitchen brand which is vegan with no animal products.
Another crucial ingredient is Coconut milk. I use full fat coconut milk but low fat would work just fine too.
Recipe calls for Thai Basil leaves and Kaffir lime leaves. These are easily available in Asian grocery stores. Both these ingredients add authentic Thai flavor to the soup.
But if you don’t have access to these ingredients – then simply substitute Thai basil with regular basil leaves. Kaffir lime leaves can be subbed with lime zest.
Veggies for the soup:
This is a great cold weather soup because it’s spicy, hearty and warms you up in no time. But it can also be served any time of the year. The ingredients can be easily changed up to include any vegetables that are in season.
For example, use sweet potatoes or winter squash in winter and use zucchini, peppers or corn in summer.
How to Serve the Red Curry Soup:
This spicy soup can be served as is. But make it a meal by serving over brown or white rice or even cooked noodles. Or simply add the noodles right into the soup when it is simmering. Slurp and Enjoy!!
Vegan Red Curry Soup
- 1 tbsp Peanut or Sesame Oil
- 1 Small Onion, finely chopped
- 1 Celery Stalk, chopped
- 1 tbsp Ginger, finely grated
- 1 Medium Carrots, peeled and diced
- 1 Medium Potatoes, peeled and cubed
- 4 Kaffir Lime Leaves*
- 3 tbsp Thai Basil leaves, chopped
- 1 tbsp Red Curry paste (I use Thai Kitchen brand)
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tbsp rice vinegar
- 1 tbsp tamari
- 1 tbsp Agave Nectar
- 1 cup Cooked Chickpeas
- To taste salt
- 1 cup Broccoli florets
- 2 handful Rice Sticks (optional)
- 2 tbsp Cilantro, for garnish
- Heat oil in a sauce pan; add the onions, celery, ginger and carrot. Cook for 3~4 minutes or until the vegetables are softened.
- Add the ground coriander, cumin, red curry paste, basil and lime leaves. Cook for 2~3 minutes, stirring frequently.
- Add the potatoes, vegetable broth, coconut milk, rice vinegar, tamari, agave nectar, chickpeas and salt.
- Bring the soup to a boil on high heat. Simmer the soup on medium flame for 15~20 minutes or until the potatoes are cooked through.
- If using broccoli and rice sticks, add them 10 minutes after the soup starts to boil. Cook till tender. Serve hot, warm or cold and Enjoy!!
- Substitute potatoes with butternut squash or pumpkin or sweet potato.
- In summer, use zucchini, corn or peppers.
Don’t forget to check out what my fellow marathoners have cooked up today for BM# 106.