I love Thai Red Curry Soup. It is meal in a bowl, so wholesome, delicious and healthy.
It is so easy to make as well. I load it with veggies, whatever is there in the fridge. Sometimes I use precut frozen veggies for an even faster soup. Throw in coconut milk and protein of choice. This time I used pasta but at other times I use noodles.
Both are equally delicious.
Also try Thai red curry with tofu, Kung pao tofu, vegan pumpkin soup, Tofu broccoli mushroom stir fry. Broccoli soup, Hot and Sour soup recipe, Tomato, beetroot and carrot soup, Delicious leek and potato soup
Ingredients
Vegetables: I have used one head of broccoli, carrots, corn and mushrooms here.
Thai Red Curry paste: I have used store-bought red curry paste here.
Coconut milk: A nice can of coconut milk gives the soup its base.
Broth: Vegetable broth, you can use homemade or canned here.
Lemon juice: I use about a tbsp. at the end.
Protein: Use tofu, soy curls or anything that you like.
Palm Sugar: Just a tsp. is used to balance out the flavors.
Onion and Ginger: I used one small chopped onion and one tbsp. grated ginger.
Orzo: I have used 1 cup boiled orzo here.
Oil: I have used vegetable oil here.
Tofu: I have used one block of firm tofu here.
Basil leaves: Basil leaves are thrown in the end for their delicious flavor.
Instructions
Chop the vegetables into uniform pieces and keep aside. Assemble all the other ingredients. If using pasta, I have used orzo, cook al dente according to pack instructions and use.
You can also precook noodles and keep aside to use. In a pan, heat oil for a minute. Add in chopped onion and grated ginger. Fry for a couple of minutes. Add 3 tbsp. Thai red curry paste and fry it a bit.
Add in the broccoli and other veggies. Mix them well and then cover and cook for about 5 minutes till they are half done.
Add in the coconut milk and the broth and stir together. If using tofu, toss in now. Let everything cook for another 5 minutes till the veggies are done.
Now add in the cooked pasta (orzo) or noodles and cook for another minute.
Turn off the heat and add lemon juice and palm sugar to balance out the flavors. Top with basil leaves and serve hot. Your Thai red curry soup is ready to serve.
This soup is really a meal in a bowl and does not need anything else. But if you really want to, you can club it with an Asian cucumber salad.
Expert Tips
1. You can use any protein that you like here. Just cook it and add to the soup.
2. Any veggies will work here.
3. For more heat, slice Thai red chillies and add to the soup.
4. Adjust seasonings as per taste.
5. This soup can be stored in the fridge for 3-4 days. Just reheat in microwave or on stovetop till heated through and serve. I do not advise freezing tofu but the soup without tofu can be frozen for upto 3 months.
Here's the recipe card:
📖 Recipe Card
Vegan Thai Red Curry Soup
Equipment
- 1 Wok
Ingredients
- 2 cups vegetables
- 16 oz. Tofu
- 3 tbsp. Thai red curry paste
- 1 can coconut milk
- 1 can vegetable broth
- 1 onion
- 1 tbsp. ginger
- 1 cup cooked orzo
- 1 sprig basil leaves
- 1 tbsp. lemon juice
- 1 tsp. palm sugar
- 1 thai red chilli optional
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Instructions
- Chop the vegetables into uniform pieces and keep aside. Assemble all the other ingredients. If using pasta, I have used orzo, cook al dente according to pack instructions and use.
- You can also precook noodles and keep aside to use. In a pan, heat oil for a minute. Add in chopped onion and grated ginger. Fry for a couple of minutes. Add 3 tbsp. Thai red curry paste and fry it a bit.
- Add in the broccoli and other veggies. Mix them well and then cover and cook for about 5 minutes till they are half done.
- Add in the coconut milk and the broth and stir together. If using tofu, toss in now. Let everything cook for another 5 minutes till the veggies are done.
- Now add in the cooked pasta (orzo) or noodles and cook for another minute.
- Turn off the heat and add lemon juice and palm sugar to balance out the flavors. Top with basil leaves and serve hot. Your Thai red curry soup is ready to serve.
- This soup is really a meal in a bowl and does not need anything else. But if you really want to, you can club it with an Asian cucumber salad.
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