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.