I’m not sure how I forgot about how amazing Thai food is for so long, but after being away on holiday and getting to eat in some fantastic Thai restaurants, my love for Thai food is alive and well again! This weeks recipe is a creamy red curry soup with a bonus recipe for vegan fish sauce. The flavour is robust and well balanced as any good Thai curry should be with notes of ginger, chili and lemongrass; but unlike traditional Thai soup, this is 100% vegan! If you have your ‘fish sauce’ already prepared, this is a super quick and easy meal to make for a busy weekday evening supper.
In a large soup pot, saute onions until translucent, then add ginger and garlic and saute an additional 2 minutes. Add broccoli and carrots and stir fry for 2 minutes or until the broccoli becomes bright green. Meanwhile mix the coconut milk and curry paste together in a separate bowl, then add to pot with remaining ingredients. Bring to just boiling and serve immediately. (This will leave your vegetables still nice and crunchy, but feel free to simmer another 5-8 minutes if you like your veggies a little softer). Garnish with chopped thai basil and a squeeze of lime.
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 2 tsp grated ginger
- 2-3 large carrots, thinly sliced
- 1 large bunch broccoli, cut into bite sized florets
- 1-2 red bell peppers, chopped
- 1 can full fat coconut milk (this is my favourite - best flavour and no BPA)
- 1 tbsp Thai Kitchen red curry paste (this one is relatively mild compared to more 'authentic' red curry paste, so adjust accordingly if you use a different brand)
- 2 c vegetable broth (look for ones without yeast extract -AKA MSG - like this brand)
- ½ c, or to taste, vegan fish sauce (see below for instructions)
- 1 can chickpeas, rinsed and drained (look for BPA free like these)
- ½ tsp chili powder (or to taste)
- 1 heaping tsp curry powder
- 1-2 tbsp Lakanto or other non-GMO erythritol
- 1 tsp salt and pepper (or more, to taste)
- thai basil (regular will work too), chopped,
- 1-2 limes
- In a large stock pot, saute onion in oil on medium heat until translucent.
- Add garlic and ginger, saute an additional 2 minutes, stirring regularly.
- Add broccoli and carrots and stir fry for about 2-3 minutes or until broccoli becomes bright green.
- Meanwhile stir red chili paste into coconut milk in a separate bowl until well mixed, then add to pot with remaining ingredients (except basil and lime).
- Bring to a boil and serve immediately. Or, if you like your vegetables softer, then simmer an additional 5-8 minutes.
- Add chopped basil and a squeeze lime juice, to taste, just before serving.
50 g bag shredded seaweed like arame
6 c filtered water
6 large cloves garlic, peeled and crushed
1 tsp peppercorns (the seaweed is really delicious to eat afterwards, but not so good when you have to pick peppercorns out of it! If you think you might want to eat this afterwards - you should! - then put your peppercorns in an unbleached tea bag to keep them separate)
1 c coconut aminos, or any other coconut based 'soy' sauce
1 heaping tsp chickpea miso (regular miso ok if you aren't avoiding soy)
1/3 c dried mushrooms of choice
Bring all ingredients to a boil in large saucepan, reduce heat and simmer until reduced by at least half, or has a nice, concentrated, salty flavour. Strain liquid out and store in the fridge for up to 3 months.