Thai Red Curry Soup with Marinated Mushrooms

Heady and fragrant, this spicy soup combines all the famous flavours of Thailand. Try varying the vegetables you use depending on what is in season.

Serves 4

Ingredients

For the marinated mushrooms:

• 500 g mixed mushrooms
• 85ml (1/3 cup) soy sauce
• 1 tsp grated fresh ginger
• ½ tsp curry powder
• ½ tsp chilli sauce
• 1 tsp maple syrup

For the coconut curry soup:

• 1.4 litres (6 cups) vegetable stock
• 3 tbsp vegan Thai red curry paste
• 400g tin coconut milk
• 1 red onion, chopped
• 2 courgettes, sliced
• 1 pack noodles (we used ramen noodles)
• 2 tbsp mild oil

To garnish:

• Small handful of fresh coriander, chopped
• 4 spring onions, sliced
• Sesame seeds

Method

1. Chop the mushrooms in half and place into a large bowl with all the ingredients for the marinade. Stir so everything is coated, then cover and place in the fridge for 1 hour, or overnight for a stronger flavour. Remove from the fridge once marinated and set aside as you prepare the rest of the curry.
2.  Heat 1 tbsp oil in the bottom of a large saucepan. Fry the onion for 2-3 minutes on a medium-high heat until it starts to soften. Add the curry paste and stir to coat the onion. Fry for another minute to release some of the flavour.
3. Add the vegetable stock and coconut milk to the pan and bring everything to a gentle simmer.
4. Drain the mushrooms from the marinade (set any spare marinade aside) and sear them on a griddle pan on a medium-high heat until they are cooked through. Using the spare marinade and a little oil, fry the courgettes until they are brown and slightly caramelised.
5. Cook the noodles and drain, then divide between four serving bowls. Divide the soup between the four bowls then top with some mushrooms and courgette. Add a sprinkle of sesame seeds, fresh coriander and the spring onions.

Per serving (836g) Calories: 399, Carbohydrates: 31.1g, Sugars: 6.6g, Salt: 9.8g, Fat: 25.9g Saturates: 19.1g, Protein: 12.8g

Taken from November 2018 (Issue 44) Vegan Life Magazine