Nitty Gritty Vegan

Vegan Thai Curry Soup

If you haven’t heard of Hot for Food, then you probably aren’t vegan. But, Lauren Toyota created Hot for Food and it is the best inspiration for cooking. Her recipes and photos on the blog are amazing and her recipe videos on YouTube are the some of the best cooking videos out there. To be fair, this recipe came from her boyfriend in the soup challenge video, but Lauren also deserves the credit because she created Hot for Food in the first place.

I stayed pretty close to the Original Recipe that they provided, but you should definitely go and check theirs out for yourself. If you would rather watch the video, here is Hot for Food’s Recipe Video.

On a side note, Lauren Toyota has just announced her first cookbook, Hot for Food Vegan Comfort Classics: 101 Recipes to Feed Your Face. It’s scheduled to be released on February 28, 2018. You have a while before it’s released, but you can go ahead and pre-order the book.

 

*Costs listed are my personal costs, they will differ upon availability, location, brands, and sales.

Vegan Thai Curry Soup

Servings: 6

Ingredients

Soup

  • 200 grams thin rice noodles (half of the package pictured) $1.20
  • 1 medium red onion $0.85
  • 3 cloves garlic, minced $0.15
  • 2 tbsp fresh ginger, minced $0.25
  • 2 tbsp vegetable oil $0.06
  • 4-5 tbsp Thai Kitchen Red Curry Paste $0.60
  • ½ tsp ground turmeric $0.05
  • 13.66 oz can Thai Kitchen Coconut Milk $2.00
  • 3 cups vegetable stock $0.75
  • 4 mini bell peppers or 1 large $1.00
  • 1 large head of broccoli, cut into florets $1.30
  • 2 tbsp lime juice $0.17
  • Salt to taste $0.03

Tofu

  • 1 package extra firm tofu $1.79
  • ¼ tsp salt $0.03
  • ¼ tsp black pepper $0.05
  • ¼ tsp paprika $0.05

Toppings (optional)

Total Cost: $10.78

Cost per serving: $1.80

Instructions

  1. Heat oil in a stock pot over medium heat, saute the onions for 2 to 3 minutes. Add garlic and ginger, saute for 2 to 3 more minutes or until fragrant.
  2. Stir in curry paste and turmeric. Add coconut milk and vegetable stock. Stir and bring to a simmer.
  3. While the soup is cooking, cook your rice noodles in a separate pot until al dente.
  4. Saute the tofu and seasonings in a non-stick skillet for 10-20 minutes until desired crispiness, stirring occasionally to evenly cook the tofu. If needed, use oil to prevent sticking.
  5. When everything is almost done, add the broccoli and the peppers to the broth. Cook for a few minutes to soften, but you still want the broccoli to be a little crunchy.
  6. Add the lime juice to the broth and season with salt to taste.
  7. Drain the rice noodles. Add the desired amount of noodles to each bowl and top with the soup.
  8. To add extra flavor, top the bowls with chopped green onions, red chili paste, peanuts/peanut butter. I used green onions and red chili paste. After eating a few bites, I added peanut butter and would definitely recommend it. If you want all of the soup to have peanut butter, stir about a 3 tbsp of peanut butter into the broth before serving.

If you end up making this recipe, don’t forget to tag me on Instagram @nittygrittyvegan

 

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