Basic Bitch Vegan Tom Yum

Ingredients for a Basic Soup
- 1 Tbsp Coconut oil
- 1 Onion, chunky chopped

- 3 Garlic cloves, sliced

- 3 Tbsp of Red Curry Paste

- 4 Cups of vegan stock (I use x4 Massel 7 beef stock cubes which are vegan)

- Desired vegetables (See list below)

- 1 Tin tomato

- 6-8 Kaffir Lime Leaves

Other

- If you want to get fancy, you can fry the onion and garlic, then add aromatics such as:

• Chili
• Ginger
• Galangal, sliced
• Lemongrass, Ends smashed & very chunky chopped

- You can add whatever vegetables you like, or whatever you have in your fridge. Try adding:

• 1 Capsicum, chunky chopped
• 1 Bunch of broccolini, chunky chopped
• Zucchini, sliced in half then sliced into chunks
• 1/2 Punnet of cherry tomatoes
• Very firm tofu, cubed
• Carrot, sliced
• Mushrooms (either full button mushrooms, or larger mushrooms sliced)
• String beans, chunky chopped
• Asian greens (Bok Choy, Pak Choy, Choy Sum)
• Asian Cabbage

- If it is too spicy, you can add 1/2 cup of coconut cream.

- If you need more zest, add lime - either squeeze it in, or add a full half lime.

- You can also add coriander (cilantro) with the noodles, or as a garnish, however not everyone likes it!

Method

- Heat coconut oil in a large saucepan

- Fry the onion & garlic until browned

- Add 3 tbsp of red curry paste and fry until fragrant

- Slowly add the 4 cups of stock

- Throw in the vegetables, tin of tomato and kaffir lime leaves

- Boil for 10 to 15 minutes until the vegetables soften

- Add the rice noodles and boil for another 5 minutes until the noodles soften

- Serve & enjoy

Vegan Red Curry

Ingredients
- 1 block Extra Firm Tofu - 14 oz, 400g

- 2 tablespoons Coconut Oil
- 5 tablespoons Red Curry Paste
- 2 large Garlic Cloves, sliced
- 1 teaspoon Fresh Grated Ginger
- 1 cup Vegetable Broth
- 1 large capsicum
- 1 cup Broccolini 
- 8 oz Green Beans
- 1 can Canned Coconut Milk
- 2 teaspoons Soy Sauce
- 1 tablespoon Brown Sugar
- 6 Kaffir Lime Leaves
- 1-2 tablespoons Lime Juice
- 12 Thai Basil Leaves

Instructions
Heat a large pan, medium-high heat.

Melt coconut oil, fry tofu, then once brown, remove from pan & set aside

Melt coconut oil, fry red curry paste, garlic, fresh ginger. 

Stir in the vegetable stock, stir to combine the paste evenly into the stock. Let it simmer until a bit reduced.

Add in coconut milk, kaffir lime leaves, brown sugar, and soy sauce. Stir to combine well and bring to a simmer. Cook and stir often, for 6-8 minutes or until the sauce thickens to your liking.

Add bell pepper strips, broccoli florets, and green beans and cook for 3-5 minutes or until the vegetables are cooked.

Toss the tofu in the sauce until coated.

Remove from heat and stir in basil Thai leaves and lime juice.


Storage
Store in the fridge in a sealed container for 3-4 days or freeze for up to 3 months.