THAI COCONUT CURRY SOUP

This flavorful Thai Coconut Curry Soup is slightly much like vegan Tom Kha Gai and may be prepared in 25 mins! Rice Noodles meet vegetables in a delectable candy, sour, salty, and spicy broth with creamy coconut milk. This vegan recipe is reassuring, hearty, gluten-loose, and smooth to prepare!

THE pleasant THAI COCONUT SOUP

Do you adore highly spiced soup or do you prefer a creamy chowder? This vegan Thai coconut curry soup is genuinely a aggregate of each because it’s a touch highly spiced, yet the coconut milk adds some sweetness and creaminess.

THAI COCONUT CURRY SOUP

Perhaps you've got visited Thailand within the past and attempted a Tom Kha Gai soup before. My Thai coconut soup version isn’t honestly the equal, however, it’s slightly comparable.

I didn’t use galangal and lemongrass as it’s now not available wherein I live. Of course, I additionally ignored the fish sauce, and bird but I delivered rice noodles and Thai curry paste. My version of this Thai soup isn't always only vegan but additionally gluten-unfastened.

INGREDIENTS:

• 1/2 tbsp oil or water
• 4 garlic cloves minced
• 1 onion diced
• 1 tbsp fresh ginger minced
• 5 oz fresh mushrooms chopped
• 1/2 red pepper chopped
• 1-2 heaped tbsp Thai red curry paste
• 1 tsp paprika
• 1/2 tbsp curry powder
• 3/4 tsp ground cumin
• 3/4 tsp turmeric powder
• 1/3 tsp red pepper flakes
• Salt and pepper to taste
• 5 cups vegetable broth or water
• 1 1/2 cups canned coconut milk
• 1-2 tbsp soy sauce (gluten-free if needed)
• 1 tbsp maple syrup
• 4 oz rice noodles
• Fresh lime juice to taste
• Fresh cilantro and sesame seeds to garnish

INSTRUCTIONS:

1. Watch the video (scroll down a bit) for easy visual instructions.
2. Heat oil over medium heat in a large pot or skillet. Add onion and sauté for about 3-4 minutes, then add ginger and garlic. Saute for a further one minute.
3. Next add curry paste, all spices, vegetable broth (or water), coconut milk, soy sauce, and maple syrup. Stir and bring to a boil over high heat.
4. Once it boils, add rice noodles. Let simmer for about 4-6 minutes or until tender (depends on the thickness of the rice noodles). Add more veggie broth if the soup gets too thick.
5. Taste and adjust seasonings. Add more salt/pepper/red pepper flakes/sweetener, etc. to taste if needed.
6. Meanwhile, heat a little oil in a pan and sauté mushrooms and red pepper over medium to high heat with a little salt and pepper for about 4-5 minutes.
7. Serve soup in bowls, top with fried mushrooms and pepper.
8. Garnish with fresh cilantro + sesame seeds and drizzle with fresh lemon or lime juice. Enjoy immediately!

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