Vegan Red Curry Soup
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.
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Ingredients
- 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
Instructions
- 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!!
Notes
- Substitute potatoes with butternut squash or pumpkin or sweet potato.
- In summer, use zucchini, corn or peppers.
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