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Vegan Thai curry soup

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Ingredients

Adjust Servings:
1 tablespoon of Sunflower oil
1 Onions
4 cloves of Garlic
1 thumbsized piece of Ginger
70 grams of Curry paste
3 teaspoons of Curry powder
2 teaspoons of Turmeric
2 handfuls of Bean sprouts
A 1/4 carrot Carrot
1/2 a Red bell pepper
1/2 a Yellow bell pepper
2 stalks of Spring onions
1 liter of Vegetable stock
80 ml of Coconut milk
3 tablespoons of Soy sauce
A pinch of Lime juice
170g grams of Rice noodles
(garnish) A few leafs of Cilantro

Nutritional information

368
Calories
50g
Carbs
13g
Fat
7g
Protein
6g
Sugar

Vegan Thai curry soup

  • 30 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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Steps

1
Done

Prepare your vegetables:
Peel and chop the onion and garlic.
Peel and grate the ginger.
Chop the bell peppers, and chop the spring onions.

2
Done

Heat up the oil in a large pot. Add in the onion, garlic and ginger.
Fry until the onions are translucent, then add in the curry paste, curry powder and turmeric.
If this gets too dry, add in more oil or water.
Then add in the vegetables.

3
Done

Stir for a minute, so every vegetable is covered with the curry paste.
Then add in the coconut milk and vegetable stock.
Stir and let come to a boil.

4
Done

Once boiling, turn down the heat to the lowest setting and simmer for 10 minutes.
Meanwhile cook the rice noodles.
I did this by placing the noodles in a large bowl and pouring boiling water over them and stirring and letting it sit for around 5-10 minutes.
Then drain the noodles.

5
Done

After 10 minutes, add in the lime juice and turn down the heat.
Put the noodles in your seving bowls and pour the soup over it. Sprinkle a few leafs of fresh cilantro on top.

Jalisha

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