A brothy and flavorful soup made with red curry paste, lemongrass, ginger, and vegetables. Sauteed soy curls make it extra satisfying. Vegan and gluten-free, with an oil-free option.
1(8 oz) bagButler soy curls - Or sub 16 oz firm tofu, and skip the rehydration and cooking process. Add the tofu straight to the pot of soup while it simmers.
2tablespoonscoconut oil, optional - For oil-free diets, use water or broth for sauteing.
1tablespoonfreshly grated ginger
5 to 6clovesgarlic, minced
1stalklemongrass, smashed with your palm and cut into 3 or 4 pieces, optional - It's also in red curry paste; omit if you can't find it.
1teaspooncrushed red pepper flakes (or more for extra spicy)
1largeonion, chopped
6cupsvegetable broth
8ouncesmushrooms, sliced
1largered, yellow or orange bell pepper, chopped
2handfulsraw baby spinach, optional
2 to 3tablespoonstamari (GF) or soy sauce
1tablespoon agave, maple syrup, or brown sugar
1lime or lemon, zested and juiced
Optional Garnishes:
fresh cilantro
green onion, chopped
1largeavocado, diced
Instructions
Prepare the soy curls:
Place soy curls in a large shallow bowl or container. Dissolve 1 tablespoon red curry paste in 2 cups of water, and pour over soy curls. Add more water if needed so that the soy curls are mostly covered. Soak for 10 minutes, then drain. Gently squeeze excess moisture from soy curls, and pat dry with a towel.
Preheat a large non-stick saute pan over medium heat. Add 1 Tbsp coconut oil, if using, and cook the soy curls until lightly browned, 6 to 8 minutes. Set aside.
Make the soup:
Heat a stock pot over medium heat. Add 1 Tbsp coconut oil, if using, plus ginger, garlic, lemongrass, and crushed red pepper. Cook for about 30 seconds, stirring frequently. Add the onion, and cook until translucent, about 5 minutes.
Add the broth, remaining 2 tablespoons red curry paste, mushrooms, bell pepper, spinach, tamari, agave, and lime zest. Bring to a simmer, and cook for about 10 minutes. Remove from heat, and stir in the lime juice.
Arrange soy curls in individual serving bowls, and ladle soup over top. Garnish and serve.
Notes
StorageStore leftover soup in the refrigerator for up to 4 days. It's also freezer-friendly.