Thai food is one of my favorite types of cuisine but I find it hard to find delicious Thai food in Chicago. There are some good spots but nothing that is up to what you can find in L.A. or Thailand. I love Thai curries with coconut milk and they can easily be made vegan. See my recipe below for how to make a flavorful and comforting Vegan Thai Curry Soup.
If you try one of my recipes, I would love if you could tag it on Instagram or FB @chivegfood!
Comforting Vegan Thai Curry Soup Recipe
A flavorful and cozy vegan Thai curry soup with tofu and veggies.
4
servings30
minutes30
minutesIngredients
3 tbsp olive oil
1 lb tofu or pumfu
2 tbsp five spice marinade
1 lb shiitake mushrooms
1/2 lb baby corn
4 cloves garlic (minced)
1 tbsp ginger (minced)
3 tbsp red curry paste (I added more because I like it spicy.)
11/3 cup coconut milk (full fat)
4 cups vegetable stock
3 tsp salt/pepper to taste (each)
3 tsp red curry powder
2 tbsp maple syrup (or agave)
1 lime (juice)
2 tsp chili oil (optional)
2 tsp sesame oil (optional)
1/2 bag rice noodles
1 bunch cilantro (garnish)
1 bunch spinach/greens (garnish)
2 sprigs green onions (garnish)
Directions
- Prepare tofu/pumfu, when it’s ready to pan fry, put 1 tbsp of olive oil on medium heat in the frying pan and fry it until it’s brown (3-5 minutes on each side), add tamari and five spice marinade when you’ve flipped it and let it fry for 3 minutes for that char.
- Chop your veggies and when they’re chopped, in a dutch oven or deep frying pan, add 2 tbsp of olive oil on medium heat.
- Add your onions and sauté until they are translucent for about 3 minutes. Then add your ginger and garlic, sauté for about 2 minutes.
- Add your red Thai curry paste, then spices and sauté for about 2 minutes. Once everything is blended, add your veggie stock and coconut milk. Bring to a boil and simmer for about 7 minutes.
- Bring your heat back up to medium and then add your maple syrup, tamari/soy sauce, and lime juice. Simmer for 10 minutes.
- Prepare your noodles while your Thai curry is simmering.
- Add your mushrooms, corn, and spinach to your curry. Continue simmering on low heat for about 2-3 minutes until you have your desired thickness and consistency.
- Once you are happy with your curry, add some chili oil and sesame oil on top.
- Garnish with cilantro and green onions and now your Thai curry is ready!
Notes
- Pumfu (pumpkin seed) is hard to find but I usually make this with tofu.
- I use this brand for Pumfu.
- If you don’t have shiitake mushrooms, it’s okay to use another type of mushroom, shiitake is just my favorite.
- Hungry for more recipes? Check them out here!
Pingback: Vegan Palak Tofu Recipe: Green and Delicious - ChiVeg