Vegan Thai Curry Soup

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Thai curry soup is one of my favorite items to order when I visit Thai restaurants. But the thought of attempting to make this soup at home daunted me, not because it is difficult, it isn't but by the list of exotic (at least for me) items like lemongrass, galangal etc that are required for authentic Thai dishes. These items are not available at my regular grocery and making a special trip to an Asian market to get these spices was not high on my list of things to do.

So I shelved the idea of making Thai curry soup at home until I came across Thai red curry paste in my regular grocery and it struck me that I could try making Thai curry soup with it. And that is just what I did,it was so simple and quick to make this soup. And the taste was just perfect, I absolutely adored this soup and it tasted just like the restaurant curry soup I usually have. This soup, I know for sure, is going to appear regularly in my weekly menu from now on:-)





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Ingredients and Method to make Vegan Thai Curry Soup
2 small onions (or 1 large) cut fine
3 large carrots (cut into 1/2 inch pieces)
2 1/4 cup sliced button mushrooms ( about 8 oz)
1 large sweet potato (skinned and cut into 1/2 inch pieces)
3 1/2 cups of water or vegetable broth ( I used broth)

1 tbsp oil
2 inch piece of ginger minced
3 tsp of Thai red curry paste ( I used Thai Kitchen brand) (see notes)

salt to taste
1/2 tsp red chilli powder (or according to taste) (optional)

1/2 cup of coconut milk (fresh or canned) ( I used canned)
handful of fresh cilantro (coriander leaves) for garnish

Heat oil in a large heavy bottomed pan, add onions and saute until the onions are cooked and transparent

Add minced ginger and stir for a few seconds.

Add rest of the vegetables, salt to taste, water or broth and thai red curry paste and let it simmer until the vegetables are cooked.

Finally add coconut milk heat gently till the soup begins to bubble and simmer again. Add additional red chilli powder at this point if you want more heat.

Remove from heat and serve hot after garnishing with fresh cilantro

Notes
If you want to tone down the spice level in this soup and want a very mild soup you could use lesser quantity of Thai red curry paste or increase the quantity of coconut milk to 1 full cup

Some varieties of Thai curry paste have fish sauce in them, so please check the labels to be sure that the paste you buy is vegetarian/ vegan if you want to avoid fish sauce. This particular brand specified that it is vegan.

Suggested variation
Add some spinach in addition to all other vegetables to the soup for a slightly different flavor.

This Thai soup is off to Lisa's Thai Soup Event