Vegan Green Curry Soup

This is one of the easiest Thai soups to make, and it’s incredibly full of flavor! The more you make this soup, the more you will be able to make it your own. You might even begin to like your red curry soup more than the soup you get at a restaurant. One note is that you will need red curry paste. Be sure to check the ingredients, most red curry pastes are vegan, but a few I’ve found will add fish sauce to it, so avoid these.


Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins


Ingredients
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Air-Fried Tofu (see my recipe for Air-Fried Tofu)

Broth:
2 tbsp coconut oil
1 small yellow or red onion
2 medium carrots
2 zucchini
1 small bell pepper chopped
1 jalapeno
3 garlic cloves
1 inch of ginger
2 tbsp soy sauce
2 tbsp sriracha
2 tbsp chili paste
2 tbsp green curry paste
1 tsp paprika
1 tsp black pepper
1 tsp salt
6 cups of vegetable broth
1 can coconut milk

Bowl:
Ramen noodles
Cilantro
Green onions
½ lime
Sriracha to taste

This recipe is brought to you by: Vegan Man Food Meal Plans

Steps:

1. Press the tofu for 20-30 minutes to get the moisture out, make air-fried tofu (see my recipe for Air-Fried Tofu).

2. Add the coconut oil to a frying pan, then add the following ingredients: onion, carrots, jalapeno, zucchini, bell pepper, garlic cloves, and ginger. Sautee the vegetables until soft.

3. Once the vegetables are soft, add the following ingredients: soy sauce, sriracha, green curry paste, chili paste, paprika, salt, and black pepper.

4. Next add the broth, and let this simmer for 2-3 minutes. Then add the coconut milk, and let this simmer for 10 minutes.

5. While the broth is cooking, cook the ramen noodles according to the instructions.

6. Last assemble your noodle bowl in this order: 1. Ramen noodles, 2. Green curry broth, 3. Air-fried tofu, 4. Green onions, 5. Cilantro, 6. Squeeze a lime, 7. Sriracha on top.