Vegan Recipes +
 
Thai Red Curry Soup
 
 
         
SOURCE       DAMNDELICIOUS.NET
         
 

 
INGREDIENTS
 
1 tablespoon olive oil
 
1 packet medium tofu
 
  salt and freshly ground black pepper, to taste
 
3 garlic cloves, minced
 
1 red capsicum, diced
 
1 onion, diced
 
3 tablespoons red curry paste
 
1 tablespoon freshly grated ginger
 
6 cups veggie stock
 
400 ml can coconut milk
 
100 g rice noodles
 
1 tablespoon vegan fish sauce
 
2 teaspoons brown sugar
 
3 green onions, thinly sliced
 
1/2 cup chopped fresh corriander leaves
 
1/4 chopped fresh thai basil leaves
 
2 tablespoons freshly squeezed lime juice
 
 
INSTRUCTIONS
 
1.   Heat olive oil in a large stockpot or Dutch oven over medium heat. Season tofu with salt and pepper, to taste. Add tofu to the stockpot and cook until golden, about 2-3 minutes; set aside.
 
2.   Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
 
3.   Stir in red curry paste and ginger until fragrant, about 1 minute.
 
4.   Stir in vegan stock and coconut milk, scraping any browned bits from the bottom of the pot.
 
5.   Stir in tofu. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
 
6.   Stir in rice noodles, vegan fish sauce and brown sugar until noodles are tender, about 5 minutes.
 
7.   Remove from heat; stir in green onions, corriander, thai basil and lime juice; season with salt and pepper, to taste.
 
    Serve immediately.