Vegan Thai Coconut Curry Soup

• vegan
• thai-cuisine
• curry
• coconut-milk
• soup
• Hiroshi

Introduction

Embrace the coziness and flavors of a heartwarming vegan dish with today's special: Vegan Thai Coconut Curry Soup. This recipe combines the aromatic Thai spices with a rich coconut base and a variety of vegetables, creating a soup that's both comforting and bursting with flavor.

Ingredients

• 400 ml coconut milk
• 200 ml vegetable broth
• 1 tablespoon coconut oil
• 2 tablespoons red Thai curry paste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 carrot, sliced
• 100 grams button mushrooms, sliced
• 100 grams tofu, cubed
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• Juice of 1 lime
• Fresh coriander, for garnish
• Salt to taste

Instructions

1. Heat the coconut oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
3. Stir in the red Thai curry paste and cook for about 1 minute until fragrant.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
5. Add the sliced bell pepper, carrot, and mushrooms. Let it cook for about 10 minutes.
6. Incorporate the tofu, soy sauce, and maple syrup, and continue to simmer for another 5 minutes.
7. Remove from heat and stir in the lime juice. Season with salt to taste.
8. Serve hot, garnished with fresh coriander.

Enjoy this delightful Vegan Thai Coconut Curry Soup as a warming lunch or a comforting dinner. Its rich flavors and hearty texture are sure to make it a new favorite in your vegan culinary adventures.

Hiroshi