A creamy delicious Vegan soup that boasts a bevy of protein with Panang curry flavors. The toppings make it most special!
Packed with healthy ingredients and zesty Thai seasonings.
Yes ~ Creamy Deliciousness… I blend half the soup until smooth, leaving some wonderful texture.
Winter is here, and it’s SOUP-MAKING-TIME in my Kitchen! Love soup like me? See ALL my SPECIAL SOUPS here.
The soup is very satisfying and filling ~ I can eat a big bowl for dinner with a salad! Each bowl contains a great dose of fiber and protein.
Soup Ingredients:
San Marzano Plum Tomatoes with juice, Ginger, Garlic, Penang Maesri Curry Paste, Vegetable Broth, Leeks, Coconut Oil, Red Split Lentils (soaked) and Silken Tofu
Thai Penang Curry Paste Packs a lot of flavor! High quality authentic ingredients, quite a bit of heat. And easily available!
Ingredients: dried red chilies, garlic, shallot, lemongrass, sugar, salt, kaffir lime, galangal, spices (corriander seed, cumin, cardamom, bay leaves). Product of Thailand.
The leftover paste can be stored in the refrigerator and used within a month.
Garnishes: choose what you like – I add all!
- Tofu-Coconut Cream (to swirl)
- Asian Chives
- Roasted Zucchini
- Sichuan Chili Pepper Flakes
- Toasted Coconut Flakes
- Silken Tofu Cubes
The First Step:
To coconut oil, add the coarsely chopped drained tomatoes. Cook over medium- high heat for 4 minutes until the tomatoes are roasted – this adds a TON OF FLAVOR.
Stir in the flavorings: ginger, garlic & Penang curry paste.
To the Pot:
Add Leeks, Coconut Milk, Vegetable Broth and reserved Tomato Juice. Cover and Cook – add Half the soup to a blender with 8 ounces of Silken Tofu; then add back into the pot. Season with Lemon Juice and Sea Salt to taste. Add Silken Tofu cubes and warm through.
You will love the flavor and texture of the soup!
Creamy with texture from the tomatoes, Lentils & Silken Tofu.
The garnishes DO add extra flavors, color-pop and character to the soup.
Soak Lentils for easier digestion:
Certain pulses have a natural drive of causing gas and bloating in the body.
Evidence has revealed that soaking and boiling foods that contain lectins and phytates can naturally neutralize these compounds and possibly lessen digestive issues.
See all my: SPECIAL SOUPS
This little can of Thai red chili paste packs essential Thai flavors!
Enjoy this glorious soup!
Karen
Karen's Thai Tomato-Coconut Soup with Lentils and Silken Tofu
Ingredients
Soak Lentils (for better digestion):
- 1 cups split red lentils, water to cover by 2"
Ingredients:
- 2 teaspoon organic, virgin coconut oil
- 28 ounce can San Marzano whole plum tomatoes in juice
- 1 tablespoon fresh ginger, peeled; finely grated
- 2 teaspoons garlic , peeled; finely grated
- 3 teaspoons Penang curry paste, (Maesri brand)*
- 1 cup fresh leeks, cleaned; 1/2" half-moon slices
- 1 can coconut milk, not "lite"
- 2 cups vegetable broth, (or chicken broth, non-vegan)
- 12 ounces silken tofu, will use 3/4 of 16 oz package (some will be for topping)
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon sea salt, add to taste
Instructions
Soak Lentils (for better digestion):
- Add lentils to a small strainer, run cool water over until runs clear. Add to a bowl add cool water to cover by 2 inches, set aside for at least 20 minutes, or up to 2 hours.
Cook the Soup:
- Strain canned tomatoes saving juice. Press juices from the tomatoes so they are somewhat dry. Chop the coarsely.Add coconut oil to a heavy non-reactive soup pot, set to medium-high heat. Add the tomatoes, give a big stir and cook undisturbed until they have roasted, about 4 minutes.
- Stir up and add the ginger, garlic and curry paste. Reduce heat to medium cook, stirring 2 minutes. Add the leeks stir to combine, cook an additional minute.
- Add the coconut milk, vegetable broth and reserved tomato juice (will have about 2 cups.) Bring to a simmer and cook 10 minutes uncovered. Drain the soaked lentils and add to the pot. Give a big stir.Cook over a simmer until they have softened, about 7 minutes.
- Add HALF the soup to a blender; add 8 ounces of silken tofu (1/2 of the 16 ounce package.) Blend until very creamy, 1 minute for low to high speed.Add this to the soup pot and mix well. The soup will have some texture. Warm the soup, add lemon juice and sea salt to taste and serve in individual bowls.
Essential Garnishes:
- To each bowl of soup: add the tofu-coconut cream to the center of the soup and swirl gently with a spoon. Portion the rest of the toppings over the soup.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
