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Jane Fox

Thai Coconut Red Curry Soup

A Vegan and gluten free version of traditional Tom Kha Soup
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Servings: 8
Cuisine: Thai
Ingredients Equipment Method

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

Equipment

  • large skillet
  • Strainer
  • soup pot
  • tofu press

Method
 

  1. Add coconut oil to a large pan.
  2. saute onion, garlic, chile, ginger, lemongrass and red curry paste untill onion is softened,
  3. Add the vegan "chicken" bullion ( or broth) and simmer for 30 minutes.
  4. Strain the mixture making sure to retain the broth.
  5. Add the coconut cream, tofu, tamari, brown sugar, red bell pepper chunks, and mushrooms.
  6. 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.
  7. simmer for 15 more minutes to make it is completely heated and the flavors blend.
  8. Serve in bowls and garnish with green onions, cilantro, and lime wedges.
  9. Enjoy!