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    You are at:Home»Dairy-Free Recipes»Vegan Red Curry Soup

    Vegan Red Curry Soup

    0
    By Alisa Fleming on May 1, 2010 Dairy-Free Recipes, Entrees, 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.

    Thai Red Curry

    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
     
    Print
    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.
    3.5.3226
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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