I love to Thai one on now and then and find that Thai cuisine is especially amenable to being veganized, if it’s not already vegan.
Here is a spicy, flavourful coconut yellow curry soup that’s a complete meal in a bowl thanks to my addition of tofu and glass (a/k/a bean thread) noodles.
The beautiful thing with this dish is that, because you make this soup from scratch, you can change it up any way you want. Make it hotter, spicier, veggier, no-carb-i-er – whatever suits you.
Here’s the version that suits me, closely adapted from The Thug Kitchen. This makes 3 pho-sized (i.e. very big) bowls of soup.
This recipe is easy to make and comes together quickly. You can be sitting down to a fragrant big bowl of coconut curry heaven in less time than it takes delivery food to arrive.
2 tsp coconut oil
½ large onion coarsely chopped
4 cloves garlic minced
1 large carrot cleaned and sliced in thin coins (I used a box grater’s slicing side)
1 yellow pepper coarsely chopped
1 cup broccoli florets cut into spoon-sized pieces
3-4 cremini mushrooms sliced
I packed cup spinach leaves
1 15oz can coconut milk (I use Arroyo-D)
4 cups vegetable broth
A thumb size piece of ginger root, peeled and grated (approx. 2 Tbsp)
2 Tbsp soya sauce or tamari
2 Tbsp sriracha or other hot sauce. Okay, I used that AND added two hot chilis but that’s just me
Juice of one lime
1 Tbsp yellow curry powder
2 Tbsp yellow curry paste (I used Thai Kitchen brand)
¼ cup fresh basil chopped – if you don’t have it, leave it out.
¼ cup fresh cilantro chopped – if you don’t like it, leave it out.
6 oz plain tofu, cut into cubes
2 bundles (about 4 oz) bean thread (a/ka/ glass) noodles. If you don’t have/want these, you could add 1 cup of cooked rice or 4 oz of cooked spaghetti (about 1 cup cooked) or just leave omit this starch component. You are going to add already-cooked noodles or rice to the pot, so in the case of the glass noodles – rehydrate them by soaking them in hot water for 5 minutes and drain.
If you had kaffir lime leaves, it’d be awesome to throw one or two in as the soup simmers.
In a large pot, saute the onion and garlic in the coconut oil until the onion is transluscent. If you are adding extra chilis, add them at this stage.
Add the carrot, pepper and mushrooms and saute for maybe a minute. Keep your veggies crisp because they will cook more in the broth.
Add the ginger, curry powder and curry paste and stir around to incorporate and let the spices get fragrant.. TIP – never use your curry powder in any dish without letting it have this cooking step. It will give your dish a finished flavour.
Add the broth, soya sauce, coconut milk, broccoli, basil and cilantro. Bring everything to a boil and then reduce to a simmer. Simmer for 3-5 minutes (depending on how mushy you want that broccoli). If you are using lime leaves, add them at this stage.
Add the lime juice, srirachi sauce, and spinach and stir in. Add the tofu and noodles. Let simmer one more minute to give the spinach time to wilt.
Remove the lime leaves. Taste and adjust flavours to suit yourself. Because I used homemade broth, my soup was not salty at all so I added more soya sauce.c