Vegan Thai Coconut Curry Soup
Author: Ashley
Recipe type: Vegan
Cuisine: Thai, Asian, Vegan
Prep time:
Cook time:
Total time:
Serves: 6-8 Servings
- 2 TBS vegetable oil
- 1 large onion, chopped
- 2 TBS fresh ginger, minced
- 4 cups full fat coconut milk
- 1- 4 ounce can red curry paste
- 6 cups water
- 1 TBS vegan fish sauce
- 3 'Not Chicken' bouillon cubes
- 1 TBS red pepper flakes
- Assorted vegetables
- Salt and pepper to taste
- 3 medium carrots, sliced
- Baby bok choy, grilled
- 2 green peppers, chopped
- 1 can baby corn, drained
- Green onion, for garnish
- Cilantro, for garnish
- In a large pot on medium high, heat oil
- Add onions, garlic and red curry paste
- Fry until onions become translucent, about 8-10 minutes
- Add water, coconut milk, and Not Chikn bouillon cubes
- Bring to a boil and simmer on medium low for about 15-20 minutes
- Add vegetables of your choice and cook an additional 10-15 minutes
- Serve alone or over rice or noodles
- Garnish with cilantro and green onion (optional)
- ENJOY
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-thai-coconut-curry-soup/
3.5.3226