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GINGER CURRY SOUP {vegan}

October 1, 2015

 

Another curry soup recipe right?! Trust me, the flavour combinations in each recipe are completely different. Feel free to add or remove any of the spices you don't fancy, or if you're a meat eater - go ahead and throw in your favourites. Make this recipe your own!
 

INGREDIENTS

  • 1 Tbsp olive oil

  • 2 garlic cloves, minced

  • 1/2 onion, finely chopped

  • 1 Tbsp fresh ginger, grated

  • 10-12 broccolini spears

  • 1 C sliced mushrooms

  • 1 carrot, shredded

  • 3 Tbsp red curry paste

  • 1 Tbsp coconut sugar

  • 1 can coconut milk

  • 1 Tbsp sriracha sauce

  • 1 Tbsp soy sauce

  • 1/2 C vegetable broth

  • 1/4 head of purple cabbage, shredded

  • 1 C bean sprouts (not shown)

  • Bunch of basil

  • 1 package of brown rice noodles, cooked according to directions

  • sesame seeds and lime/lemon to garnish


METHOD

  1. Heat olive oil in a large wok or frying pan. Add the onions, ginger and garlic and cook until soft. 

  2. Add the broccolini, mushrooms and carrots and cook until soft, about 5 minutes. 

  3. Make a well in the middle and add the curry paste. Spread the paste around until it begins to melt a bit. Add the coconut milk and coconut sugar and stir around with the curry paste. 

  4. Once combined, stir in the broth, sriracha and soy sauce. Cook another 5 minutes until hot. 

  5. Add to individual bowls (2-4 servings) the brown rice noodles and bean sprouts. Ladle in the curry soup and add shredded cabbage, basil, sesame seeds and lime. 

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Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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