Thai Red Curry Soup
Author: Manitoba Harvest
Serves: 4 servings
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- Asian chili oil, to taste, optional
- 1 tablespoon red thai curry paste
- 2 cups vegetable broth
- 1-3/4 cups canned coconut milk
- 1 cup dairy-free milk beverage (such as hemp milk)
- 2 teaspoons freshly grated ginger
- 2 teaspoons sea salt
- 8 ounces vermicelli rice noodles
- ½ red pepper, julienned
- 1 carrot julienned
- 3 tablespoons lime juice
- ⅓ cup cilantro, chopped
- ¼ cup shelled hemp seeds (Hemp Hearts)
- In a heavy saucepan, heat the vegetable oil over medium-low heat, and saute the garlic and chili oil, if using, for 2 to 3 minutes.
- Add the red curry paste, stirring constantly for 30 seconds.
- Stir in the broth, coconut milk, hemp milk, ginger, and salt and bring the mixture to a boil.
- Turn the heat to low, and allow it to simmer for 10 minutes.
- While the soup is simmering, place the noodles in a large bowl, cover them with warm water, and let them sit for 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Drain the noodles, add them to the pot, and cook for 5 minutes.
- Drain the noodles and rinse with cold water.
- Add the lime juice to the soup, and cook for a couple minutes more.
- Divide the noodles and the julienned vegetables between 4 bowls and pour the soup over the noodles.
- Sprinkle each serving with the cilantro and shelled hemp seeds.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-red-curry-soup
3.5.3226