Easiest Way to Cook Tasty Vegetarian red curry soup

Vegetarian red curry soup. Heat oil in large saucepan over medium-high heat. This Thai Red Curry Vegetable Soup with Crispy Tofu is Vegan, Gluten Free, and Grain Free. Cozy up with this flavorful and nourishing bowl on a chilly day!

The beauty of this Thai Curry Vegetable Soup is that you can use just about any vegetable you like, although I try to at least have some sort of leafy green. Other vegetables that would be great choices include: spinach, kale, collard greens, cabbage, mushrooms, bean sprouts, snow peas, carrots, or red bell peppers. Bring broth and ginger to a boil over high heat. You can cook Vegetarian red curry soup using 9 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Vegetarian red curry soup

1. Prepare 1 of onion.
2. It's 1-2 tbs of red curry paste.
3. Prepare 1 tin of coconut milk.
4. You need 300 ml of water.
5. It's 1 tin of chickpeas.
6. It's 1 tin of sweetcorn.
7. It's 1/2 pack of sugar snap peas.
8. It's of Optional.
9. You need 2 of squares of egg noodles.

Once broth has come to a boil, use a slotted spoon to remove ginger. This Thai red curry recipe is so easy to make at home! It's much tastier than takeout and healthier, too. This recipe is vegetarian, vegan and gluten free for all to enjoy.

Vegetarian red curry soup instructions

1. Chop and fry onions and garlic. Add curry paste and fry for another minute. Add coconut milk, water, chickpeas and sweetcorn and simmer for 5 minutes..
2. If you want noodles, add them to the soup now, together with the sugar anap peas, and boil until they're done. If you dont want noodles, skip them and serve the soup as it is or with some rice. Enjoy!.

Notes on spiciness: Going the intended red curry paste direction, this soup is spicy. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. There are essentially two parts to this recipe. Part one: the soup base, which is made from any number of delicious aromatics (onion, garlic, ginger) and curry (could be red or green paste - probably even powder, if you worked it right) and a good amount of creamy coconut milk.

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