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 Red Curry Coconut Soup Soup’s on! Seriously, a bowl of warm, comforting soup is one of the main pleasures I derive from winter so let’s bring it on. I love this Thai-inspired soup for a creamy, flavorful bowl of soul-soothing meal that will warm you from head to toes. It’s quick and easy, also allowing for lots of personalization: consider swapping out my veggies for shiitake mushrooms, extra firm tofu, bamboo shoots and more. Add more or less red curry paste depending on how spicy you like things. Speaking of red curry paste: beware that many brands are not vegan and use fish sauce in the ingredients. This one from Thai Kitchen is vegan but this one is not. You could also make your own red curry paste using our recipe. Speaking of great food, we’ve been burning the midnight oil since the idea first struck us to create something that I think will really step up your vegan game: It’s our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Red Curry Coconut Soup 2 1/3 cups low sodium vegetable broth, divided 1 yellow onion, diced 3 cloves garlic, minced 1 tablespoon fresh ginger, minced 2 tablespoons low-sodium tamari, divided 4 cups kale, sliced 1 cup frozen peas, defrosted 13.5 ounces lite coconut milk 1/3 cup raw cashews or cashew pieces, soaked for an hour unless using a high-speed blender and drained (no soaking necessary with a high-speed blender) 2 teaspoons vegan red curry paste Heat a large skillet over medium heat for a minute and add 1/3 cup broth, heating for another minute. Add the onion and sauté for five minutes, stirring often, until softened. Add more broth as you go by the tablespoon if it sticks. Add the garlic and ginger, stirring for two minutes, then add the kale and peas along with one tablespoon of the tamari. Cook for two or three minutes or until the kale softens. In a blender, add the coconut milk, remaining two cups of broth, cashews, red curry paste and remaining tablespoon or tamari, blending until smooth. Pour in with the veggies and cook over medium heat for seven minutes. Serve with a squeeze of fresh lime juice. © 2013-2017, Vegan Street |
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