Thai food is one of my favorite types of cuisine but I find it hard to find delicious Thai food in Chicago. There are some good spots but nothing that is up to what you can find in L.A. or Thailand. I love Thai curries with coconut milk and they can easily be made vegan. See my recipe below for how to make a flavorful and comforting Vegan Thai Curry Soup.
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Vegan Thai Curry Soup
- 3 tbsp olive oil
- 1 lb tofu or pumfu
- 2 tbsp five spice marinade
- 1 lb shiitake mushrooms
- 1/2 lb baby corn
- 4 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 3 tbsp red curry paste (I added more because I like it spicy.)
- 11/3 cup coconut milk (full fat)
- 4 cups vegetable stock
- 3 tsp salt/pepper to taste (each)
- 3 tsp red curry powder
- 2 tbsp maple syrup (or agave)
- 1 lime (juice)
- 2 tsp chili oil (optional)
- 2 tsp sesame oil (optional)
- 1/2 bag rice noodles
- 1 bunch cilantro (garnish)
- 1 bunch spinach/greens (garnish)
- 2 sprigs green onions (garnish)
- Add your onions and sauté until they are translucent for about 3 minutes. Then add your ginger and garlic, sauté for about 2 minutes.
- Bring your heat back up to medium and then add your maple syrup, tamari/soy sauce, and lime juice. Simmer for 10 minutes.
- Prepare your noodles while your thai curry is simmering.
- Add your mushrooms, corn, and spinach to your curry. Continue simmering on low heat for about 2-3 minutes until you have your desired thickness and consistency.
- Garnish with cilantro and green onions and now your thai curry is ready!
- Pumfu (pumpkin seed) is hard to find but I usually make this with tofu.
- If you don’t have shiitake mushrooms, it’s okay to use another type of mushroom, shiitake is just my favorite.
- Hungry for more recipes? Check them out here!