2Red Anaheim Chili PeppersThese are mildly spicy in my opinion. You can certainly leave them out or use Red Bell Peppers. You can also use Thai Chili Peppers which are hotter
2Tbspchopped Cilantro
2Tbspchopped Thai Basil
1 1/2TbspMekhala Tom Yum Base or Red Curry Pastethese pastes typically contain a lot of the herbs and spices that can be hard to find
Soak the Soy Curls in hot water with 1/4 tsp of Poultry Seasoning. Set aside
2.Sauté the Onion and Ginger either in a bit of Oil or in Water. Just for a few minutes until fragrant
Add in the Mushrooms and continue to sauté until the Mushrooms start to cook down
Add in the Tom Yum Base or Red Curry and mix well.
Add in the Coconut Milk and Lemon Grass and simmer over medium heat for 10 -1 5 minutes
While the Soup is cooking, drain and squeeze out any excess water from the Soy Curl. Pull them apart to resemble shreds.
Add the Soy Curls to the soup along with 1 sliced Chili Pepper, 1 Tbsp of Cilantro, 1 Tbsp of Thai Basil Leaves and Vegan Fish Sauce.
Bring the Soup to a soft boil for 15 minutes and then add in the Lime Juice and sliced Green Onions
Remove the Lemon Grass before serving and garnish with the remaining Chili Pepper slices, Thai Basil & Cilantro
Nutrition
Nutrition Facts
Vegan Thai Coconut 'Chicken' Soup
Amount Per Serving
Calories 314Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 19g119%
Polyunsaturated Fat 1g
Sodium 284mg12%
Potassium 493mg14%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 10g11%
Protein 7g14%
Vitamin A 1395IU28%
Vitamin C 37mg45%
Calcium 34mg3%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
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