Spicy Thai Soup With Soy Curls
User Reviews
5
Spicy Thai Soup With Soy Curls
Description
Initially, soy curls are soaked in water infused with Thai red curry paste to rehydrate and absorb flavor, then lightly browned in coconut oil or optionally water for an oil-free version. The soup base is prepared by sautéing ginger, garlic, lemongrass, and crushed red pepper flakes, then cooking onions until translucent. Vegetable broth is added along with more red curry paste, mushrooms, colorful bell peppers, spinach, tamari sauce, and a sweetener like agave or maple syrup.
The soup simmers to meld the flavors, with lime zest added for brightness and lime juice stirred in after cooking to preserve its fresh taste. Cooked soy curls are added last to maintain their texture. Garnishes such as fresh cilantro, green onion, and diced avocado bring freshness and creaminess.
This spicy Thai soup combines savory and bright ingredients with textured soy curls for a hearty, warming dish. It is suitable for vegetarians and can be customized with tofu as a soy curl substitute if desired.
Leftover soup keeps well refrigerated for up to four days and freezes nicely for extended storage, making it practical for meal prep or batch cooking.
Ingredients
- 1 (8 oz) bag 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, brand Butler
- 3 tablespoons Thai red curry paste divided
- 2 to 3 cups water for rehydrating the soy curls
- 2 tablespoons coconut oil For oil-free diets, use water or broth for sauteing, optional
- 1 tablespoon ginger freshly grated
- 5 to 6 cloves garlic minced
- 1 talk lemongrass It's also in red curry paste; omit if you can't find it, smashed; cut into 3 or 4 pieces; optional
- 1 teaspoon crushed red pepper flakes or more for extra spicy
- 1 large onion chopped
- 6 cups vegetable broth
- 8 ounces mushrooms sliced
- 1 large bell pepper red, yellow or orange; chopped
- 2 handfuls baby spinach raw; optional
- 2 to 3 tablespoons tamari gluten-free; or soy sauce
- 1 tablespoon agave syrup or maple syrup or brown sugar
- 1 lime or lemon, zested and juiced
Optional Garnishes:
- cilantro fresh
- green onion chopped
- 1 large avocado 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 tablespoon 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 tablespoon 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
- Store leftover soup refrigerated for up to 4 days to maintain flavor and freshness.
- This soup freezes well, allowing for convenient make-ahead portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 0mg | 0% |
| Sodium | 435mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 51mg | 57% |
| Calcium | 41mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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