THAI RED CURRY VEGETABLE SOUP WITH CRISPY TOFU
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!
Provided by Caitlin Shoemaker
Time 55m
Number Of Ingredients 11
Steps:
- First, preheat your oven to 350F. Cut the pressed Tofu into cubes, and place it into a medium bowl with the Tamari and Nutritional Yeast. Stir everything together until the Tofu is well coated, then place onto a lined or greased baking tray.
- Bake the Tofu for 30 minutes, flip the cubes, then bake for an additional 15.
- In the meantime, prepare the soup. Add the Sliced Onion to a large pot with a splash of water, oil, or vegetable broth, and cook over medium-low heat until translucent.
- Pour the Coconut Milk into the pot, then add in the Red Curry Paste. Stir well until the Paste has dissolved into the liquid and no chunks remain.
- Add in the remaining soup ingredients, raise the heat to high, and bring the mixture to a boil. Reduce the heat to low, and let simmer for 10 minutes.
- Add any additional salt to taste, if necessary. Ladle the soup into bowls and top with the Crispy Tofu.
COCONUT CURRY VEGETABLE SOUP
I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! -Carissa Sumner, Washington, DC
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer., Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions., Stir rice into soup. If desired, serve with lime wedges.
Nutrition Facts : Calories 186 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 502mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
THAI RED CURRY SOUP
Our take on Thai red curry soup calls for jasmine rice instead of rice noodles. We puree the soup before adding onions and herbs for a smooth, rich texture. Adding a squeeze of lemon juice at the end brightens up this traditionally-flavored soup. Serve this as a light dinner entree, or pair it with another protein or vegetable side for a heartier meal.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 50m
Yield 6
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside.
- Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant.
- Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.
- Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat.
- Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot.
- Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.
THAI RED CURRY CHICKEN SOUP
Red curry chicken is a family favorite so I adapted it into a soup. That way you never miss any of the delicious sauce!
Provided by Ginacooks
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.
- Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 16.8 g, Cholesterol 36.8 mg, Fat 23.1 g, Fiber 1.5 g, Protein 16.4 g, SaturatedFat 14.3 g, Sodium 662.9 mg, Sugar 1.7 g
THAI-INSPIRED COCONUT CURRY SOUP WITH VEGETABLES
There are dozens of types of curries in Thailand, but most can be categorized as red, green or yellow; this is a streamlined vegetarian version of a red curry, named after the color of chile found in the curry paste. This one is spicy, sweet, creamy and adaptable. When the red curry paste is cooked in oil, the blend of chiles and aromatics like galangal and lemongrass come alive and become the curry's backbone. Because store-bought pastes vary in intensity, this recipe also uses fresh garlic and ginger to ensure a zingy final result. Use any vegetables you like, but it's nice to have one hearty vegetable (like sweet potato) and one crisp one (like snow peas) for a mix of textures. If you find your curry too spicy, stir in a bit of brown sugar. If it's feeling a bit flat, squeeze in a little lime juice or add a dash of soy or fish sauce.
Provided by Ali Slagle
Categories dinner, quick, weekday, soups and stews, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the noodles according to package directions. Drain, rinse and set aside.
- While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 3 to 5 minutes.
- Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Bring to a simmer and cook until the snow peas are bright green and the sweet potato is tender, 5 to 7 minutes.
- Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.
RED CURRY VEGETABLE SOUP
From Vegetarian Times, Jan/Feb 2014. You may substitute any vegetables you like for the ones shown, but realize you may have to change when they are added, depending on specific cooking times for different veggies.. I have not made this yet, prep times are estimated.
Provided by duonyte
Categories Vegan
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of scallions, and saute 5 minutes or until vegetables start to brown.
- Add curry paste and saute 1 minute more.
- Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.
- Add coconut milk and green beans, and simmer 5 minutes, or until beans are tender.
- Stir in the lime juice and remaining scallions, Season with salt and pepper, if desired.
Nutrition Facts : Calories 62.3, Fat 2.7, SaturatedFat 0.2, Sodium 25, Carbohydrate 9, Fiber 3.2, Sugar 4.3, Protein 2.5
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THAI RED CURRY SOUP - GIMME SOME OVEN
From gimmesomeoven.com
4.4/5 (7)Estimated Reading Time 6 minsServings 8-10Total Time 30 mins
- In a large stockpot, cook the noodles (or rice or grains) according to the package instructions. Drain in a colander, then rinse briefly with cold water, drizzle with a splash of oil (I like to use toasted sesame oil), then toss until the noodles are evenly coated to help prevent them from sticking. Set aside.
- Meanwhile, heat oil in a separate large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 more minute, stirring occasionally. Add in the veggie stock, coconut milk, curry paste and ginger, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover and simmer for 5 minutes or until ready to serve. Taste and season with salt, black pepper, and/or extra curry paste, as needed. Meanwhile…
- As I mentioned above, you can either cook your protein by simmering it in the broth. Or you can cook it separately (in the oven, on the stove, or in the Instant Pot, depending on your protein) and then add it in at the end.
- You also have the choice of cooking your veggies by simmering them in the broth until tender. Or you can cook them separately and add them in at the end.
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4.9/5 Calories 340 per servingCategory Entree
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
- Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
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