Thai Curry Soup

Spending my honeymoon in Thailand, years ago, exposed me to the best food in the world!

My husband and I (and so do our kids) love Thai food so much!  We have a Thai restaurant in our neighborhood that is our favorite! When I'm tied up with work, yes, yes, even I don't have time to cook every single day...So, this is our go-to restaurant. (Thai food can be very vegan friendly). I look at all the yummy spices in the Thai kitchen as medicine from plants! I truly believe in it! So many studies have shown that Thai and Indian cuisines are very healthy! No wonder! 

I used a vegan red curry paste in this recipe and fresh turmeric root that colored the soup yellow.



1 package of sprouted organic tofu 15.5oz/439g, cut into cubes

1 teaspoon coconut oil

2 yellow peppers cut into stripes

1 red bell pepper cut into stripes 

1 chopped onion

1 cup sliced carrots

1 tablespoon fresh turmeric root grated

1 tablespoon fresh ginger root grated

1 tablespoon coconut oil

1 teaspoon ground coriander

1 teaspoon ground cumin



1.5 tablespoons red curry vegan paste

3 tablespoons soy sauce

2 tablespoons brown sugar

2 tablespoons peanut butter

Juice of 1/2 lemon

2 cans of light coconut milk, each 13.66oz/403ml

Thai Basil leaves for garnish

Mint leaves for garnish



In a nonstick pan add 1 teaspoon coconut oil and the tofu. Sauté until golden and crunchy. Set aside.

In a soup pot, add 1 tablespoon coconut oil, the onions, salt and pepper. Sauté for few minutes until translucent. Then, add the yellow and red peppers, the carrots, turmeric, ginger, coriander, and cumin. Sauté for a few minutes and add the red curry, soy sauce, brown sugar, peanut butter, lemon juice and coconut milk. Bring to a boil, then lower to simmer and cook for about 20 minutes. Mix in the tofu, garnish with basil and mint and serve.