If you’ve been reading this blog, you might have guessed I have a mild obsession with curry. And soup. Today’s post is an exciting union of the two, especially as I write this in the midst of a Canadian winter.
Thai curry in particular — whether green or red — always transports me back to a dreamy tropical island. If I’m feeling under the weather with a cold, I like to sweat it out with a fiery, steamy bowl of noodles and curry.
It’s also a vegan’s dream: coconut milk makes the soup rich, creamy and fragrant. Instead of fish sauce, try adding soy sauce, shredded seaweed, miso or dried shiitake mushrooms for a hit of umami. You get the perfect balance of sweet, salty, savoury and spicy — all in one slurp.
See the infographic below on tips for elevating your soup game.
Notes
- Use full-fat coconut milk to ensure maximum creaminess.
- If you prefer more liquid, add more veggie stock.
- Start with a small amount of curry paste or powder, and add more if you want more heat.
- Yellow curry works well with turmeric (either ground or grated), which has many health benefits.
- If you don’t find fresh kaffir lime leaves at an Asian market, look for dried leaves such as Omura or Arvinda’s at a health food store.
Lazy Vegans 