Dinner, Lunch, Pumfu, Recipes, Tofu

Comforting Vegan Thai Curry Soup Recipe

Difficulty Medium 2 comments

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.

If you try one of my recipes, I would love if you could tag it on Instagram or FB @chivegfood!

Comforting Vegan Thai Curry Soup Recipe

Comforting Vegan Thai Curry Soup Recipe

A flavorful and cozy vegan Thai curry soup with tofu and veggies.

Recipe by ChiVeg
0 from 0 votes
Course: Dinner, Lunch, Pumfu, Recipes, TofuCuisine: ThaiDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 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)

Directions

  • Prepare tofu/pumfu, when it’s ready to pan fry, put 1 tbsp of olive oil on medium heat in the frying pan and fry it until it’s brown (3-5 minutes on each side), add tamari and five spice marinade when you’ve flipped it and let it fry for 3 minutes for that char.
  • Chop your veggies and when they’re chopped, in a dutch oven or deep frying pan, add 2 tbsp of olive oil on medium heat.
  • Add your onions and sauté until they are translucent for about 3 minutes. Then add your ginger and garlic, sauté for about 2 minutes.
  • Add your red Thai curry paste, then spices and sauté for about 2 minutes. Once everything is blended, add your veggie stock and coconut milk. Bring to a boil and simmer for about 7 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.
  • Once you are happy with your curry, add some chili oil and sesame oil on top.
  • Garnish with cilantro and green onions and now your Thai curry is ready!

Notes

  • Pumfu (pumpkin seed) is hard to find but I usually make this with tofu.
  • I use this brand for Pumfu.
  • If you don’t have shiitake mushrooms, it’s okay to use another type of mushroom, shiitake is just my favorite.
Add a splash of sesame oil and chili oil!
Add a splash of sesame oil and chili oil!
Vegan Thai Curry Soup is ready with Pumfu!
Vegan Thai Curry Soup is ready with Pumfu!
  • Hungry for more recipes? Check them out here!

2 Comments

  1. Pingback: Vegan Palak Tofu Recipe: Green and Delicious - ChiVeg

Leave a Comment

Your email address will not be published.

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.