Vegan Thai green curry risotto will make you thankful rice exists!
So here we are, what day is it? The 3rd of January? Okay, I am still at it. Clean eating that is. I decided to work on a soup since it is cold out(sort of) and I have also been craving something super spicy(probably since I have been so sick recently). What is the spiciest and most internally warming thing I could think of? Curry! I thought about green or red, and actually bought both green and red curry paste, but ultimately decided on red, but you can definitely use green curry if you want!
Let’s have a chat for a second, this soup is very spicy, so I put an option in the recipe for either 1 or 2 tablespoons of curry paste depending on how you like it. I added 2 tablespoons, and I loved it, but I could see how others might not like it that spicy, so ya know, just customize it for your tastes. I find with most soups, you have to keep tasting to adjust the seasoning, so just make it how you like it!
Let’s chat about one more thing, when I was perusing my local Asian market for curry pastes, several of them contained shrimp(and a bunch didn’t) so just make sure you are getting one that is vegan. I probably don’t have to tell you to check the label if you are vegan, that is probably something you do regularly, but I just want to make sure we were on the same page, are you picking up what I am throwing down? Great! You are ready to make one of the most delicious soups ever!
This soup is so surprisingly complex while still being quick and easy. I really believe if you can’t cook(or think you can’t), anyone can make soup. This is a great place to start, throwing everything in a pot is my kind of dinner. The crispy tofu also requires no skill. My husband found out a while ago that if you cut tofu thin, press it, and bake it at a high temperature for about 30-40 minutes, it becomes so crispy it is just like you fried it, but so much healthier!
This soup has everything, spice, sweetness, acidity, saltiness, it is so beautiful! I hope you enjoy!
- 1 Block of extra firm tofu
- 2 tsp. Salt
- 1 Tbsp. Coconut oil
- 4 Cloves of garlic,chopped
- 1 Tbsp. Fresh ginger,grated
- 1 Shallot,chopped
- 1-2 Tbsp. Red curry paste,vegan
- 4 C. Vegetable broth
- 1 C. Water
- 1 C. Coconut cream
- 3 Tbsp. Soy sauce
- 2 Tbsp. Agave
- 2 Tbsp. Rice wine vinegar
- Juice of 2 Limes
- 1 pk. Rice noodles
- Cut the tofu into squares about 1/8 inch thick. Sprinkle tofu with salt and press between 2 paper towels. Let sit for about 15 minutes.
- Preheat oven to 450 degrees, and lay tofu in a single layer on a baking sheet that has been sprayed with non stick spray. Bake tofu for 30-40 until it is brown and crispy.
- While the tofu is baking, in a large soup pot, heat coconut oil on medium heat.
- Add the garlic, ginger and shallot. Stir and cook for about 2 minutes until the shallot starts to get translucent.
- Add the curry paste and stir.
- Add the broth, water, coconut cream, soy sauce, agave, and rice wine vinegar. Bring to a boil, then reduce heat to low.
- Stir and cook for about 20-30 minutes to develop flavor, stirring every few minutes and tasting to adjust seasoning, you can always add more soy sauce for salt and agave for sweetness.
- Add the lime juice and noodles.
- Finish cooking for as long as the noodles need to cook according to the directions.
- Once the tofu is done, serve the soup with the tofu on top!
- Garnish with cilantro, green onions and more limes!
- Remember while you are tasting during the long cooking process, that if it needs more acid, you will be adding lime juice at the end.