Easy Vegan Thai Red Curry Soup (Healthy & So Good)
This healthy vegan Thai red curry soup is cozy, nourishing and perfectly spicy. Made with coconut milk, veggies and super tasty Thai pastes, it’s the perfect one-pot meal for busy weeknights or chilly days.
Ingredients
Red Curry Soup Ingredients
- 1 medium Onion
- 4 Garlic Cloves
- 2 ½ cm/ 1 inch Ginger
- Mushrooms of your choice
- 1 ½ tbsp Red Curry Paste
- 400 ml/ 1 can Coconut Milk
- 400 ml/ 1 can Tomato Sauce
- 2 ½/ 10 ½ cups Litre Water
- Salt to your liking (roughly 2 tsp)
- 1 tsp Syrup or Sugar optional
- 1 tbsp Lemon optional
- 1 Bouillon Cube
Oven-baked Tofu Ingredients
- 300 grams/ 14 oz Tofu
- 1 tbsp Corn Starch
- 1 tbsp Soy Sauce
- 1 tbsp Oil (Sesame Oil or Neutral Oil)
- 1 tsp Syrup optional
Optional
- 1 tbsp Tom Kha Paste
- Udon or Rice Noodles
- Fresh Herbs (Cilantro)
Instructions
- Start by preparing your ingredients. Chop the onion, slice your mushrooms (or any vegetables you’re using), cube the tofu and finely chop the ginger and garlic.
- Next, marinate the tofu cubes with a tablespoon of soy sauce, a tablespoon of corn starch and a tablespoon of oil (I love sesame oil for this). I sometimes also add a teaspoon of (agave) syrup, which adds a lovely caramelised flavour! To crisp up the tofu, you have a few options: Either fry it in a pan, cook it in an air fryer or bake it in an oven-safe dish at 200°/400°F for about 20 minutes as I did.
- While the tofu bakes in the oven, heat some oil in a large pot. Add the onion and mushrooms and roast them for about 5 minutes, until they start to brown slightly. Then stir in the Curry Paste, Tom Kha paste (in case you use one), garlic and ginger and roast everything for another 5–10 minutes. The longer you roast before adding water, the better the flavour will be.
- Deglaze with 2.5 liters of water. Season with two teaspoons of salt and a Bouillon Cube. Taste as you go and adjust a little more water or salt if needed once your soup has been cooking for a while. Stir in the tomato sauce and coconut milk, then let the soup simmer gently for 10–15 minutes on medium heat.
- Just before serving, finish with a splash of syrup or a pinch of sugar and a squeeze of lemon juice. Serve hot with your favourite noodles and top with the crispy tofu cubes and optionally fresh cilantro. Enjoy!