• About
  • Recipes by topic
  • Vegan Recipes

lushesfood

~ luscious food from us lushes

lushesfood

Category Archives: Thai

Spicy coconut soup with red curry paste

15 Thursday Dec 2016

Posted by Zoli in comfort food, gluten free, healthy, peanut free, rice noodles, Sauces, soup, Thai, udon noodles, vegan, Vegetarian

≈ 6 Comments

Tags

coconut soup, kaeng kua curry paste, red curry paste, vegan soup

coconut-soup-1coconut-soup-2It was so cold this morning that it hurt to breathe through my nose. I would have cursed the day I got a dog except that she was so happy running around the frozen meadow that it gave me the strength to endure the cold after all.

This is the kind of weather that requires a very hot bath, very hot tea, and very hot, spicy soup.

Ingredients for a big pot of soup
Serves 4-6
vegetable oil
2 tbsp Thai red curry paste* (or more if you like it spicier)
5-6 cups vegetable stock
1 palm-sized bit of dried kelp or kombu (optional)
1-2 tbsp light soy sauce
1 can coconut cream or coconut milk (use less water, if using milk instead of cream)
1 – 2 tsp palm sugar
Combination of sliced/chopped vegetables, such as 1 cup mushrooms, 2 cups dark leafy greens of choice (kale, spinach, dandelion, chard, etc) 1 cup bell peppers, 1/2 cup baby corn
1 cup firm tofu
Large handful of cilantro/coriander
lime
green onion or chives
Serve with glistening rice noodles, fat chewy udon or sticky jasmine rice

*I used homemade vegan kaeng kua red curry paste. Recipe coming soon!! In the meantime, this is the High-Heel Gourmet’s excellent post about homemade red curry paste.

1) For a bit of extra flavor, bring vegetable stock to a boil and add in the kelp/kombu. Simmer for ten minutes then remove kelp.
2) Heat up a large soup pot with 2-3 tbsp of oil, enough to coat the bottom. Then add the curry paste (recipe for vegan kaeng kua red curry paste coming soon) and fry the paste until cooked and fragrant. Do not burn!!
3) Add in half the can of coconut cream or the thick part of the coconut milk first. Stir and cook until the oil starts to separate in the pan. At this point, add in the remaining coconut cream/milk, and the vegetable stock. Then add in palm sugar and a splash of soy sauce. Only use light soy sauce as a darker soy sauce will affect the color of the soup.
4) Once at boiling point, turn heat to low and simmer while preparing vegetables.
5) Wash and slice mushrooms and peppers. Wash and chop the greens to desired size (I used dandelion greens and they were delicious. The bitter flavor cooked out of them by the time I ate the soup). Cut the tofu into bite-size cubes. (I used slices of tofu sheets in my soup as that is all I had).
6) Add the vegetables and tofu into the soup broth and simmer till cooked, about 10 or 15 minutes.
7) Cook noodles or rice according to packet and set aside for serving.
8) When ready to eat the soup, add the chopped spring onion, chopped fresh cilantro/coriander and a squeeze of lime juice at the end. This is a key ingredient to freshen the soup with the cilantro and lime and also add the vital sour note from the fresh lime juice.
9) Taste the soup and adjust seasoning if needed.
10) Garnish soup with extra cilantro and lime. Serve with noodles or rice.

Advertisement

Share this:

  • Pinterest
  • Facebook
  • Twitter
  • Email
  • Print
  • Tumblr
  • More
  • LinkedIn
  • Reddit

Like this:

Like Loading...

Vegan Thai ginger gravy

28 Thursday Jan 2016

Posted by Zoli in comfort food, gluten free, healthy, jasmine rice, quick and awesome, rice, Sauces, Thai, vegan, Vegetarian

≈ Leave a comment

Tags

ginger, Thai ginger gravy, tofu, vegan Khao Na Gai, Vegan Thai food, vegetarian main

finished gravy-1
There are some recipes I’ve discovered over the years that are just so so so very good. People, this tofu and mushroom ginger gravy is one of them. A dinner staple in my house for two reasons, it is 1) easy and cheap to make and 2) fricking delicious. It is probably one of the gingery-est things you will ever eat and undeniably delicious even to ginger haters.

First let me honor one of my favorite food blogs, High Heel Gourmet, for turning me onto this home-cooked Thai dish. This lovely lady is an amazing talent and resource and if you want to learn how to cook real Thai food, please check her out. Here is a link to her original recipe for Khao Na Gai, which uses chicken and oyster sauce and fried eggs and sausages. I’ve taken her recipe and adapted (also simplified!) it to make it vegan for my family.

Ingredients
Serves 2 as large portion or 4 as a small portion
3-4 fat garlic cloves, minced
3 tbs sliced ginger and 3 tbs minced ginger (or more! the more, the better)
6 tbs good quality, aged soy sauce (or 3 tbs sweet dark soy sauce and 3 tbs light soy sauce)
2 tbs Chinese wine
White pepper
1/2 tsp sugar
Sesame oil
1 block of extra firm tofu (if you don’t like tofu, use extra mushrooms)
1 box of mushrooms (or 1-2 cups assorted mushrooms)
Olive oil
2-3 tsp corn starch (or potato starch)
1/2 vegetable boullion cube and 2 cups water (or 2 cups veggie stock)

Serve with rice or noodles and any of the following:
Sliced cucumber
sliced green chili
fresh cilantro

1) Chop the garlic, ginger, mushrooms and tofu. If you do not like to bite into a large piece of ginger then mince all the ginger instead of leaving half of it sliced.
2) Put the mushrooms, tofu and half the garlic and ginger into a bowl. Add the soy sauce, chinese wine, 1 tsp white pepper, sugar, 1 glug of sesame oil. Mix and leave to marinade for 30 minutes.
3) While that is marinating, make the rice or noodles according to their directions and set aside. Use asian noodles or jasmine or sticky rice.
4) Heat up 3 tbs of olive oil in a frying pan or wok and fry the remaining garlic and ginger. Do not brown. After a minute, add in the marinated tofu and mushroom, including all the sauce.
5) Fry on high heat while stirring occasionally for about 10-15 minutes or until all mushrooms are cooked.
6) Add in the half veg stock cube and 1 cup of water and simmer.
7) Mix the corn starch or potato starch with another cup of water till blended and add that in. The gravy will thicken and turn glossy. Cook for another few minutes and taste. Add more soy sauce or white pepper if needed.
8) Add another tsp of sesame oil just before serving.

Eat with chili for heat and cucumber for cooling.

ingredients-1
marinade-1
close up-1

Share this:

  • Pinterest
  • Facebook
  • Twitter
  • Email
  • Print
  • Tumblr
  • More
  • LinkedIn
  • Reddit

Like this:

Like Loading...
← Older posts

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 328 other subscribers

Recent Posts

  • Vegan pho
  • Sweet and spicy plantain
  • Vegetarian/Vegan Bánh Bèo – Savory steamed rice cakes
  • Stuffed arepas
  • Arepas

Recipes

  • breakfast
  • British
  • brunch
  • cheese
  • Chinese
  • Columbian
  • comfort food
  • cookies
  • dessert
  • drinks
  • french
  • gluten free
  • Guyanese
  • healthy
  • indian
    • dahl
  • italian
  • Japanese
  • kids
  • kids lunchbox ideas
  • Korean
  • luxurious leftovers
  • Malaysian
  • Mexican
    • tacos
  • Middle Eastern
  • party bites
  • pasta
    • pasta sauce
    • rice noodles
    • soba noodles
    • udon noodles
  • peanut free
  • pizza
  • pizza sauce
  • Polish
  • quick and awesome
  • salad
  • sandwiches
  • Sauces
  • Singaporean
  • snacks
  • soup
  • spanish
    • tapas
  • spices
  • Street food
  • Tea
  • tex mex
  • Thai
  • the basics
    • bread
      • baguette
      • ciabatta
      • English farmhouse loaf
      • flatbread
        • chapati
        • paratha
      • fougasse
      • naan
      • pain rustique
      • pita
      • roti
      • rye sourdough
      • sandwich loaf
    • crepes
    • eggs
      • omelettes
    • homemade cheese
    • pastry
    • rice
      • basmati
        • lemon rice
        • pulao rice
      • jasmine rice
      • risotto
  • tomato sauce
  • Uncategorized
  • vegan
  • Vegetarian
  • Venezuelan
  • Vietnamese

Archives

January 2023
M T W T F S S
 1
2345678
9101112131415
16171819202122
23242526272829
3031  
« Jul    
© copyright lushesfood 2013

Blogroll

  • Discuss
  • Get Inspired
  • Get Polling
  • Get Support
  • Learn WordPress.com
  • Theme Showcase
  • WordPress Planet
  • WordPress.com News

Blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • lushesfood
    • Join 328 other followers
    • Already have a WordPress.com account? Log in now.
    • lushesfood
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: