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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Comforting Vegan Thai Curry Soup Recipe
Course: Dinner, Lunch, Pumfu, Recipes, TofuCuisine: ThaiDifficulty: Medium4
servings30
minutes30
minutesA flavorful and cozy vegan Thai curry soup with tofu and veggies.
Ingredients
olive oil
tofu or pumfu
five spice marinade
shiitake mushrooms
baby corn
garlic (minced)
ginger (minced)
red curry paste (I added more because I like it spicy.)
coconut milk (full fat)
vegetable stock
salt/pepper to taste (each)
red curry powder
maple syrup (or agave)
lime (juice)
chili oil (optional)
sesame oil (optional)
rice noodles
cilantro (garnish)
spinach/greens (garnish)
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!](https://www.chiveg.com/wp-content/uploads/2020/02/IMG_3062.jpg)
![Vegan Thai Curry Soup is ready with Pumfu!](https://www.chiveg.com/wp-content/uploads/2020/02/IMG_3066.jpg)
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