Thai Coconut & Vegetable Soup
(Easy vegetarian soup)
This soup takes around 10 minutes to make and about 5 minutes to prepare. It was given to me by a vegetarian friend and it is in fact vegan except for one ingredient – the nam pal fish sauce – which you can substitute with soy and salt or soy and Worcestershire sauce – see below.
Alternatively, if you prefer, you could add chicken, prawns or fish to the soup. You could also use chicken stock instead of vegetable stock too.
1/2 tablespoon red curry paste (if you prefer it hotter add a full tablespoon:))
1.5 pints vegetable stock (or use 1.5 cubes to 1.5 pints water)
4 or 5 Kaffir leaves – we used dried (or use basil leaves if you can’t find)
1 desertspoon “nam pla” fish sauce (available in larger Coop & Migros & in Asian food shops) or for the vegetarian version 1 dessertspoon soy sauce and a little salt – or soy sauce and a few drops of Worcestershire sauce would work instead
1 or 1.5 tsps brown sugar
1 x 250 ml packet of coconut milk
1 x lime
Bunch of fresh coriander to decorate
250g finely sliced vegetables – for example leeks, red and yellow peppers, carrots and mushrooms
(We cheated and used Coop Betty Bossi 250g ready chopped “Asian Wok Shanghai” vegetables)
1. Dry fry the red thai curry paste in a large frying pan for a couple of minutes then add the stock and mix in.
2. Add the vegetables and the kaffir leaves, brown sugar and fish sauce. Bring to a simmer for about 3 minute to cook the vegetables till “al dente” or until cooked through.
3. Stir in the coconut milk and bring back to a simmer.
4. Add a few squeezes of lime juice and serve topped with fresh, chopped coriander.
For those of you who have written asking which brand red curry sauce we used, it is by Cockbrand and we bought a large tub of it from New Asia Markt in Zurich.
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