Vegan Red Curry Soup

This vegan red curry soup recipe was courtesy of the Manitoba Messenger with permissions to share it with you here. Their Hemp Bliss non-dairy milk alternative is sold in Canada. If you can’t find a hemp milk in your area, coconut milk beverage or light cocont milk will make a nice substitute in this dish.

Special Diet Notes: Vegan Red Curry Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Thai Red Curry Soup

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Shelled hemp seeds add a little extra protein to this vegetarian dish.

Author: Manitoba Harvest

Serves: 4 servings

Ingredients

• 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)

Instructions

1. 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.
2. Add the red curry paste, stirring constantly for 30 seconds.
3. Stir in the broth, coconut milk, hemp milk, ginger, and salt and bring the mixture to a boil.
4. Turn the heat to low, and allow it to simmer for 10 minutes.
5. While the soup is simmering, place the noodles in a large bowl, cover them with warm water, and let them sit for 5 minutes.
6. Meanwhile, bring a large pot of salted water to a boil. Drain the noodles, add them to the pot, and cook for 5 minutes.
7. Drain the noodles and rinse with cold water.
8. Add the lime juice to the soup, and cook for a couple minutes more.
9. Divide the noodles and the julienned vegetables between 4 bowls and pour the soup over the noodles.
10. Sprinkle each serving with the cilantro and shelled hemp seeds.

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