Vegetarian spicy thai soup recipe
Rich flavors and perfect thickness, this spicy thaï soup recipe is sure to keep you warm this fall.
With the arrival of September, we all know that colder, gray fall weather is close by. To stay warm and cosy, try our spicy thaï soup recipe.
The original recipe calls for an animal protein source, making the soup an excellent nutritional choice for your lunch or a light dinner. You can always substitute this protein with a plat-based alternative of your choice.
Ingredients to make your vegetarian spicy thaï soup
- 2 tbsp sesame seed oil
- 4 tbsp red curry paste
- 1 can of unsweetened coconut milk
- 4-6 tbsp Kitchen Accomplice plant-based broth concentrate
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 orange pepper, chopped
- 1 cup of mushrooms, chopped
- ½ onion, chopped
- 2 garlic cloves, minced
- 1 lb. raw shrimp
- Red pepper, finely sliced for topping
- Fresh parsley, for topping
Instructions to prepare your vegetarian spicy thaï soup
In a large sauce pan, add 1 tablespoon of sesame seed oil and the red curry paste. Cook on medium heat for 3-4 minutes.
Add the coconut milk and the vegan broth concentrate and stir. Let simmer for 5 minutes.
Add peppers and mushrooms and cook for 10 minutes. Meanwhile, heat the remanning tablespoon of sesame seed oil in a medium pan and add the chopped onion and garlic. Cook until onions are soft. Add the shrimp and cook until the shrimp turn slightly pink.
Add the content of the pan to the curry and cook for an additional 15 minutes on low heat with the lid on.
Serve and top with thin red pepper slices and basil.
Recipe from More than Gourmet
