Thai Red Curry Vegetable Soup

My husband adores my Thai-style soups and curries nearly as much as he enjoys my Indian creations. I made this just as I was coming down with a cold (which I am still fighting) and it was just what I needed. The soup was soothing on the throat, warming and packed full of vital nutrients. Once everything is prepped, it comes together in no time at all and fills the kitchen with the lovely aroma of Thai flavors. The addition of coconut milk lends a delightful creaminess to the soup and surely adds to the elegance.

I usually have homemade Thai red curry paste on hand, so when the craving hits for Thai, I have most of the staples on hand. You can of course use any Thai curry paste, but I encourage you to make your own because it's superior in flavor to most store-bought brands and you can make it as hot or mild as you wish. An additional bonus is that my version is completely vegetarian. It keeps well in a sealed glass jar for a good month or more.

Thai Red Curry Vegetable Soup

Recipe by Lisa Turner Cuisine: Thai Published on February 5, 2014 A Thai-style "cream of tomato" soup with coconut milk and loaded with fresh vegetables Print this recipe Ingredients: 1/2 oz (14 g) dried wild mushrooms 1 tablespoon sesame oil 3 cups cauliflower florets 4 green onions, green and white parts sliced and separated 2 to 3 tablespoons Thai red curry paste, to taste 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon paprika 1 fresh green chili, seeded and finely chopped 1-inch piece galangal or ginger, minced 3 large tomatoes, diced 14 oz (400 mL) can coconut milk 2 cups vegetable stock or water (add more as needed) 1 lemongrass stalk, trimmed, cut into quarters and crushed with a knife 1/2 tablespoon tamari (soy) sauce 1 cup green beans, trimmed and cut into 1-inch pieces 1/2 cup bean sprouts 8 fresh oyster mushrooms, roughly chopped juice from 1 lime (2 tablespoons) 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper Instructions: Soak the dried mushrrooms in 1 1/4 cups of hot water for 20 minutes. Drain, reserving the soaking water, and chop. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the cauliflower and the white parts of the green onions. Stir for 5 to 6 minutes or until the vegetables begin to brown. Add the curry paste, cumin, coriander, paprika, green chili and galangal or ginger, and continue to stir for another minute. Add the tomatoes and pour in the coconut milk, vegetable stock or water, and the reserved mushroom soaking water. Stir in the lemongrass and tamari. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes. Stir in the green beans, bean sprouts, fresh and dried mushrooms, and continue to simmer for another 5 minutes or so. Season with salt and pepper and stir in the lime juice. Serve hot or warm. Makes 6 to 8 servings

More Thai dishes that you are sure to enjoy from Lisa's Vegetarian Kitchen:
Creamy Thai Coconut Mushroom Soup
Thai Coconut Mushroom Soup with Kidney Beans
Thai Coconut Mango Salad
Massaman Curry with Paneer Cheese

On the top of the reading stack: Cooking Inspired by Estee Kafra

Audio Accompaniment: various noises