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Thai Red Curry Tempeh Soup


Thai Red Curry Tempeh Soup Recipe

Ingredients:
  • 8 - 12 oz (225 - 350 g) tempeh, cut into 1/2-inch strips
  • 4 - 6 tablespoons tamari or soy sauce
  • 2 teaspoons sesame oil
  • juice from 1 lime
  • 2 tablespoons sesame oil for frying
  • sea salt to taste
  • 2 tablespoons sesame oil
  • 2 shallots, finely chopped
  • 1-inch piece fresh ginger, grated or minced
  • 2 - 3 fresh red chilies, seeded and finely chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 - 3 tablespoons Thai red curry paste (recipe below)
  • 19 oz (550 mL) coconut milk
  • 2 - 3 teaspoons brown sugar
  • 1 1/2 tablespoons tamari or soy sauce
  • zest and juice from 1 lime
  • 3 - 4 cups mixed vegetables (I used a combination of cauliflower florets, corn, chopped green beans, diced carrots and dried and fresh mixed mushrooms)
  • fresh basil leaves for garnish (optional)
  • 10 large dried red chilies, broken into pieces
  • 2 teaspoons coriander seeds
  • 1-inch piece fresh galangal or ginger, chopped
  • 1 stalk lemongrass, trimmed and finely chopped
  • 1 large clove garlic, finely chopped
  • 2 - 3 shallots, finely chopped
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • zest from 1 lime
  • juice from 1 lime
  • water as needed
Directions:
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