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.