Vegan Red Curry Soup

(2 servings)

Ingredients: 

1 liter/33.8 oz/4.2 cups Water

1 packet of Noodelist Lemongrass Vegan Chicken’ish soup base 

1 pack of Noodelist moroheiya noodles

Heat the broth and boil one set of Moroheiya noodles in the broth for two minutes.

Strain the noodles, save the broth.

Spicy broth

50 g/1.76 oz/4 tablespoons Shallot onion  

5 g/0.17 oz/1 teaspoons Garlic        

650 g/23 oz/2.8 cups Strained Lemongrass Vegan Chicken’ish broth   

400 ml/13.52 oz/1.7 cups Coconut cream   

50 g/1.76 oz/3.5 tablespoons Red curry paste   

10 g/0.35 oz/2.1 teaspoons Lemongrass

10 g/0.35 oz/2.1 teaspoons Ginger     

Fresh vegetables

150 g/5.3 oz/10.5 tablespoons Peeled potatoes

75 g/2.65 oz/5.3 tablespoons Haricot verts bean 

85 g/3 oz/6 tablespoons Red bell pepper

65 g/2.3 oz/4.5 tablespoons Zucchini              

40 g/1.4 oz/2.8 tablespoons Carrot             

35 g/1.25 oz/2.5 tablespoons Sugar snaps     

30 g/1 oz/2 tablespoons Scallions          

15 g/0.53 oz/3.2 teaspoons Cilantro             

Instructions.

Make a spicy broth:

1. Cut the shallot onion into pieces and crush the garlic gloves.

2. Put a drop of oil in a pan and sauté onion pieces and crushed garlic on low heat for a few minutes.

3. Add strained broth and coconut cream. Boil for a few minutes.

4. Add red curry paste, grated ginger and chopped lemongrass, mix well with a whisk.

Fresh vegetables:

1. Cut the potatoes into pieces and steam them almost cooked.

2. Cut the remaining vegetables into small pieces and steam until almost cooked.

3. Add all the vegetables into the broth and let it boil for a while.

4. Add chopped cilantro and some salt, if needed.

Note: Red curry pastes are available in different strengths. Use 100 g (3.52 oz) of regular red curry paste.

© Petteri Luoto 2020