If I had it my way, I would eat this Thai soup at least once a week. The green curry, paired with the creamy coconut milk, and tangy lime make this soup irresistible. I remember when I was first introduced to Thai food; the flavors were unlike anything I had ever experienced. The fresh flavors of ginger, lemongrass, lime, Thai basil, and coconut milk will tickle your taste buds in the most glorious way.
While a lot of Thai food calls for fresh seafood or fish sauce, this soup is completely plant based. I will admit, I love the flavor of fish sauce, and it is impossible to replicate, but it is loaded with sodium, and is prepared in a less than pleasant manner so I do not use it in this recipe.
You could also easily customize this soup to suit your favorite flavors. Mushrooms, sugar snap peas, and Thai basil would all be great additions. Have fun with it!
The fresh flavors of lemongrass, lime, and coconut milk give this soup a punch of flavor that will have you going back for seconds.
- 1 Shallot Minced
- 2 Garlic Cloves Minced
- 2 Carrots Peeled, Sliced
- 1/2 Red Thai Pepper or Jalapeno Halved, Seeded, Sliced
- 1 Red Bell Pepper Sliced
- 1 Green Bell Pepper Sliced
- 3 Lemongrass Stalks *If you can't find lemongrass stalks, you can use lemongrass paste which is sometimes sold in the herb section.
- 2 Tbsp Green Curry Paste
- 6 c. Vegetable Broth
- 1 14 oz. Can Coconut Milk
- 1 Tsp Salt
- 2 Tbsp Lime Juice
- 1 12 oz. Block Extra Firm Tofu
- 8 oz. Rice Vermicelli Noodles
- 2 Tbsp Olive Oil
- 2 c. Water
- 1/4 c. Cilantro Rough Chopped
Remove Tofu from package, and gently squeeze out the excess water. If you do not have a tofu press, place two paper towels on a plate, lay the tofu block on top of the paper towels, then lay a couple of paper towels on top of the tofu. Find a somewhat a somewhat heavy pot or book to place on top of the tofu to expel the water out of the tofu. You don't want something so heavy that it crushes the tofu, just enough that it pushes the water out the sides. Let it sit for 10-15 minutes. If water pools at the bottom of the plate, start the process over with fresh paper towels.
In a large pot or dutch oven, heat 2 tbsp of olive oil over medium heat. Add minced shallots and garlic. Cook for 4-5 minutes.
Add carrots, red bell pepper, green bell pepper, and Thai pepper (or jalapeno).
Take the lemongrass stalks and lay them flat on a cutting board. With the back side of a knife (the edge opposite of the blade) hit up and down the stalks until they begin to break open. This will allow for more flavor to be released from the stalks. Add the lemongrass to the pot. *If you couldn't find lemongrass stalks- skip this step and add 1 tsp of lemongrass paste.
Add 2 Tbsp of green curry paste. Mix to combine with the vegetables.
Add the vegetable broth, 2 c. of water, coconut milk and 1/2 tsp salt. Stir to combine.
Bring to a boil, reduce, cover and let simmer for 15-20 minutes.
Add the rice vermicelli noodles. Cook for another 5 minutes.
Cut the drained tofu into small 1/2 inch cubes. Add tofu and lime juice. Stir to combine.
Season with salt. Serve with cilantro, a lime wedge, and fresh sliced Thai peppers or jalapenos.