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–+ servings

vegan thai green curry soup

Patty Malcolm | Chickfoodtv
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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course dinner, Lunch
Cuisine Vegan Thai
Servings 4 servings

Ingredients
  

  • 1 tablespoon grape seed oil
  • 2 lemon grass stocks trimmed and bruised
  • 2 garlic cloves
  • 1 teaspoon fresh ginger grated
  • 2-3 pieces of dried galangal root  Organic Dried Thai Galangal
  • 1-2 leaves of dried lime leaf Dried Kaffir Lime Leaves
  • 1 1/2 tablespoon thai green curry paste Thai Green Curry Paste
  • 4 cups veggie broth
  • 2 cups water
  • 2 cups mushrooms of choice
  • 1/2 cup carrot grated
  • 2 bok choy cut in thirds
  • 1 cup snow peas
  • 1 pack extra firm organic tofu drained & cubed
  • 2 cups zucchini noodles spiraled Spiralizer, Vegetable Slicer
  • 2 small limes juiced 
  • 1/2 of jalapeño with seeds sliced (optional)
  • 1 cup bean sprouts for garnish
  • 1/2 cup cilantro chopped (for garnish)
  • salt & pepper to taste

Instructions
 

  • WASH & PREP. Clean and prepare vegetables, then drain and slice tofu into small cubes. Prepare Mise en place ("Everything in place.").
  • BROTH. In a large pot, over medium heat, add: grape seed oil, lemon grass, ginger, garlic, galangal root, thai curry paste, and a pinch of kosher salt. Sauté until fragrant for roughly 2-3 minutes. After 2-3 minutes of sautéing, add broth and water and bring to a boil.
  • VEGETABLES. Then add mushrooms, carrots, snow peas, bok choy, tofu, jalapeño, scallions, tofu cubes, and zucchini noodles. Turn down heat to medium-high and cook until tender, about 4-5 minutes.
  • TASTE. Adjust seasonings, if needed, then add lime juice and pepper and stir. 
  • GARNISH. Top of each bowl with mung bean sprouts and cilantro. *If you want some extra heat, add some chili oil.
  • SERVE and ENJOY!

Notes

  1. PREPARING lemon grass. Discard the dry, outermost stalks and cut off the top-third of the inner stalks. Trim each root tip until the purple rings are visible. Bruise the bulb by smashing it with the side of a wide knife or cleaver, then mince the bulb for use in a variety of recipes. Bruising will free the aromatic oils for cooking. I like to chop into 1 inch pieces and add to soup for flavor.
  2. PREPARING dried galangal. To infuse a soup, fresh galangal is usually sliced unpeeled. For curry pastes, it's peeled and chopped, then ground with the other paste ingredients. To prep dried galangal, soak the slices in warm water for 20 to 30 minutes until pliable, before using. I always have dried galangal on hand, because fresh can be hard to locate unless you have an Asian market nearby. 
  3. PRESSING tofu. Remove tofu from package, rinse, and pat dry. Wrap the tofu in a paper towel and set on a plate. Then, balance something heavy on it like a large can of stewed tomatoes or a pot. Drain for at least 20 minutes to an hour. 
  4. SUBSTITUTIONS. For a more curry-like consistency, add 1-can coconut milk in place of the 1 cup water. You can also substitute your favorite noodle in place of the zucchini noodles. I prefer Organic Soba noodles. Organic Soba Noodles
  5. This may seem like a lot of work, but I promise you it goes quick and the payoff is so worth it!
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