Thai Coconut Red Curry Soup
A Vegan and gluten free version of traditional Tom Kha Soup
Equipment
- large skillet
- Strainer
- soup pot
- tofu press
Ingredients
- 1 Tablespoon coconut oil
- 1 cup sliced yellow onion
- 1 Tablespoon minced garlic minced
- 2 Teaspoons minced ginger
- 1 Teaspoon Chili Garlic Sauce equivalent of 2 thai chilis
- 2 Teaspoons Red Curry Paste (we will use 4 more teaspoons later)
- 1 stalk lemongrass 4 - 2 " pieces, pounded
- 4 cups Vegan "Chicken" Bullion or broth
- 4 cups coconut milk canned full fat about 2½ cans
- 8 ounces mushrooms sliced
- 1 red bell pepper cut in chunks
- 4 Teaspoons red curry paste in addition to the previous 2- adjust to taste
- 2 Tablespoons tamari gluten free
- 2 Tablespoons brown sugar
- 1 container Firm tofu 14 oz., pressed and cubed
- 3 green onions sliced, including greens
- 1/2 cup cilantro stems removed
- 3 Tablespoons lime juice fresh squeezed
Instructions
- Add coconut oil to a large pan.
- saute onion, garlic, chile, ginger, lemongrass and red curry paste untill onion is softened,
- Add the vegan "chicken" bullion ( or broth) and simmer for 30 minutes.
- Strain the mixture making sure to retain the broth.
- Add the coconut cream, tofu, tamari, brown sugar, red bell pepper chunks, and mushrooms.
- Add the 2nd portion of red curry paste. If you like it mild, add 2 Teaspoons and check the taste. Add more until you reach the desired amount of heat.
- simmer for 15 more minutes to make it is completely heated and the flavors blend.
- Serve in bowls and garnish with green onions, cilantro, and lime wedges.
- Enjoy!