Description
A quick and light, flavorful starter or meal. If you love Thai flavors, you’ll love this soup!
Ingredients
Scale
- 1 cup Dry rice (any kind, depending on preference)
- 2 tbsp Toasted sesame oil
- 3–6 tbsp Thai red curry paste (3 TB is mild, 6 is very spicy)
- 4 cups Vegetable broth
- 2 14 oz cans Full-fat coconut milk
- 2 tbsp Fish sauce (use vegan Worcestershire to make vegan)
- 4 tsp Coconut sugar
- 1/2 tsp Salt
- 1 bunch Thai basil leaves (can use regular basil, in a pinch – to taste)
- 1 12-inch stalk Lemongrass
- 1 Lime, juiced
- 2–4 Thai (or other) Chilies, pierced with a knife
- 1 Package of tofu, drained and cubed
- Cilantro for serving (optional)
Instructions
- Prepare rice according to package directions.
- While rice is cooking, heat oil in a large pot on medium-high heat.
- Add the curry paste and mash with a whisk for 2 minutes.
- Slowly add in vegetable broth, then coconut milk, whisking until an even consistency. Bring to a simmer then add Fish Sauce through Chilies. Simmer for 10 minutes.
- Can strain liquids from solids or serve as-is (being careful not to bite into lemongrass or chilies) and add rice, tofu, and cilantro. Can add cooked shrimp or chicken, if more protein is desired. Will be Paleo if rice is omitted.
Notes
To make fully vegan, replace fish sauce with coconut aminos.