Wednesday, January 14, 2009

Thai Red Curry Soup


You might have noticed we have soup around here weekly. The newsflash is that this little gem is our new favorite. Yowza. I veganized the recipe to use seitan not chicken (among other changes), but pressed and cubed tofu would be delicious as well. One day I'll venture into making my own curry paste, but with results like this, I can't say I'm in a rush.

Before we get to the recipe, I was honored with this award from Mary of St. Mary!

Mary is renovating a church to become her home. Check out her blog for photos of the process, recently including so many pretty Christmas trees. What a nice start to the day when I heard that Mary finds some inspiration and interesting recipes here. I want to thank Mary sincerely for such a thoughtful gesture! It's always fascinating and heartwarming to make a connection with someone across the internet.


On to the recipe! And don't forget the Sriracha, y'all.


Thai Red Curry Soup
Adapted from Bon Appetit
Serves 4-6

2 Tablespoons vegetable oil
1 large red bell pepper, chopped
6 ounces portobella caps, chopped
8 ounces seitan, chopped
2 Tablespoons vegan red curry paste
1 heaping cup peeled and diced russet potatoes
4 ounces green beans
3 cups unsweetened coconut milk
3 cups vegetable broth
1 Tablespoon tamari
salt and pepper, to taste
heaping 1/4 cup fresh basil, chopped
Sriracha sauce, optional condiment


Heat oil in large pot over medium heat. Saute bell pepper and mushrooms for about 5 minutes. Add seitan and red curry paste. Stir to distribute curry paste, about 2 minutes. Add potatoes and green beans and saute about 1 minute more. Add coconut milk, broth, and tamari. Bring to a boil, then reduce heat. Simmer for about 10 minutes, or until potatoes are done. Add salt and pepper to taste. Stir in fresh basil before serving. Garnish with Sriracha sauce for a spicier taste.

32 comments:

  1. congrats on the award, Lisa! i'm gonna have to check out Mary's blog, too - so cool! thanks for the link! :)

    your red curry soup look so delicious and sounds soooooo good! i love just about anything with coconut milk & curry - it's just perfect! dan & i will give it a try for one of our soup 'n bread nights soon. and no worries - we won't forget the sriracha! spicy, spicy goodness.....mmmmmmm.....

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  2. This looks great!! Well, everything with sriracha is great....but this soup seems especially so!

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  3. Looks so tasty and spicy! and great colors too! I usually have thai soup that's more of a white color. Yours looks beautiful! :-)

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  4. Congrats on the award!

    Tha't's quite a beautiful soup picture! keep up your soup weeks :D

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  5. Congrats on the award. That is one tasty looking soup too, I love thai curry. Yum.

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  6. I LOVE soup and this Thai Red Curry Soup looks delicious!

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  7. Oh my, this soup looks so delicious.

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  8. This looks absolutely amazing! I can't wait to try it.

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  9. congrats on the award and the soup...
    i kinda want to eat it now...those combos sound perfect...

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  10. This looks delicious. I'm not usually a big fan of seitan, but it looks really appropriate in this dish.

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  11. Thank you oh Thank you for sharing this dish! I have been curry crazy and am appreciative of all things curry at the moment. This is sooo my lunch tomorrow.

    Congrats on the award.

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  12. Oh that red curry soup! I really want to try this - I love curry soup, and yours sounds SOOOOOOOO good!

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  13. i can never get enough soup when it's cold. yum!

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  14. That looks like perfect cold weather soup - Thai curry is so good, and I can almost taste the spiciness from that photo! Sounds nice and hearty too, with the seitan and potatoes. Sriracha sauce is on my must-try list too.

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  15. That soup looks yummy. I have been obsessed with all things curry lately (probably because it warms me up in this cold weather), I think I just may have to make this.

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  16. Congrats on the award, Lisa! Wow, this is such a colorful soup, just like all your other dishes. FANtastic!

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  17. What a great looking recipe! Can you share what brand of red curry paste you like to use? I often find that it makes a difference, since there is a big range in quality and flavor in commercially made seasonings.

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  18. Thanks for the comments everyone! So nice to hear from you all. It sounds like many of us are on a Thai kick these days.

    Dawne, I use Thai Kitchen. I'm not sure whether all their curry pastes are vegan, so I always check and my jar actually says "vegan" on the back. This is a photo: http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=1279010&prrfnbr=1351145

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  19. Wow! I'm a big curry fan! And this looks spicy and just what we need for the cold weather. I must try this! I've never bought red curry paste, they must have it at the Asian store over here.
    I jsut found your blog, btw, you have some really nice recipes! Thanks for sharing.

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  20. The colors are so pretty! Thanks for the recipe.

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  21. oh, this has been so delicious! i made it with no seiten -- only veggies. and curry paste was new to me, and such a nice surprise!

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  22. I like soups in winter, warming nourishing and usually make my own.
    This one looks little thick and my kids like thick one too. It would be healthy too for them.

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