Recipe: Perfect Vegetarian red curry soup
Recipe: Perfect Vegetarian red curry soup Delicious, fresh and tasty.
Vegetarian red curry soup. Heat oil in large saucepan over medium-high heat. Bring broth and ginger to a boil over high heat. Once broth has come to a boil, use a slotted spoon to remove ginger.
This Thai Red Curry Vegetable Soup with Crispy Tofu is Vegan, Gluten Free, and Grain Free.
Cozy up with this flavorful and nourishing bowl on a chilly day!
This post is sponsored by Purple Carrot.
You can have Vegetarian red curry soup using 11 ingredients and 2 steps. Here is how you cook it.
Ingredients of Vegetarian red curry soup
-
You need 1 of onion.
-
You need 1-2 tbs of red curry paste.
-
Prepare 1 tin of coconut milk.
-
It’s 1 clove of garlic.
-
It’s 300 ml of water.
-
You need 1 tsp of fish sauce.
-
You need 1 tin of chickpeas.
-
You need 1 tin of sweetcorn.
-
It’s 1/2 pack of sugar snap peas.
-
Prepare of Optional.
-
It’s 2 of squares of egg noodles.
The weather's getting colder, I'm bringing out the fuzzy socks, and boy, I am ready for some cozy and warming meals.
Better than takeout, this vegan Thai red curry noodle soup with winter vegetables is layered with warm, spicy, and comforting aromatic flavors.
If you fancy something a little bit different for dinner, yet quick and easy to prepare, this rice noodle soup is definitely something you should try.
This satisfying creamy soup is made with Thai red curry, coconut milk and fresh lime.
Vegetarian red curry soup step by step
-
Chop and fry onions and garlic. Add curry paste and fry for another minute. Add coconut milk, water, chickpeas and sweetcorn and simmer for 5 minutes..
-
If you want noodles, add them to the soup now, together with the sugar anap peas, and boil until theyre done. If you dont want noodles, skip them and serve the soup as it is or with some rice. Enjoy!.
Serve this vegan and gluten-free recipe with Perfect Coconut Rice or rice noodles.
Heat olive oil in a large stockpot or Dutch oven over medium heat.
Season chicken with salt and pepper, to taste.
Gradually whisk in coconut milk until blended.
Stir in broth and soy sauce; bring to a boil.
