"This incredibly flavoursome Thai green curry soup is vegan and gluten-free. It's packed with fresh, healthy green veggies and protein-rich tofu. It's super creamy from coconut milk and amazingly fresh and fragrant thanks to loads of fresh coriander, mint, Thai basil, lemongrass, lime and many other authentic Thai ingredients."
Vegan Thai green curry noodle soup
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 5 tbsp vegan green thai curry paste
- 1 can full fat coconut milk
- 3 cubes vegetable stock
- 6 cups of water
- 2 courgettes
- 1 cup green peas
- 1 cup fine green beans
- 1/2 cup tenderstem broccoli
- 2 tbsp coconut oil
- 1 inch of ginger
- 1 onion
- 4 cloves of garlic
- 200 g rice noodles
- 200 g firm tofu
- 1/2 lime
- 1 and 1/2 tsp himalayan salt (or to taste)
- 3 tbsp coconut sugar
- 3 tbsp coconut aminos or tamari
- 1/2 tsp ground black pepper
- TOPPINGS:
- 2 handfuls of chopped fresh mint
- 2 handfuls of chopped fresh thai basil
- 2 handfuls of chopped fresh coriander
- chopped spring onions
- 3 chopped green thai chillies
- 2 cups of bean sprouts
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
Method
Step 1
Chop the onion, crush the ginger and garlic. Saute them in coconut oil, add green curry paste. Sauté for 5-7 minutes, add coconut milk, add 1 chopped peeled courgette and all the spices, cook on a low light for 10 minutes until courgette softens. Blend everything in a blender or with a soup blender until thick and smooth.
Step 2
Add the veggie broth, lime juice, coconut aminos and coconut sugar. Add the vegetables: beans, sliced unpeeled courgette, peas and tender stem broccoli. Simmer for ten minutes.
Step 3
Spiralize 1 courgette with a spiralizer. Add to the soup.
Step 4
Cut tofu in cubes and fry them in coconut oil until golden brown.
Step 5
Prepare rice noodles: pour boiled water over them and keep covered for 5-10 minutes, drain the water.
Step 6
Soup is ready! Serve with rice noodles and fried tofu cubes. Top with chopped coriander mint and thai basil, green chillies, bean sprouts and sesame seeds.