Vegetarian Thai Red Curry Soup
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2 T. vegetable oil
1 large red bell pepper, chopped
6 ounces portobella caps, chopped
8 ounces seitan, chopped
2 T. vegan red curry paste
1 heaping C. peeled and diced russet potatoes
4 ounces green beans
3 C. unsweetened coconut milk
3 C. vegetable broth
1 T. tamari
Salt and pepper, to taste
Heaping 1/4 C. fresh basil, chopped
Sriracha sauce, optional condiment
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Heat oil in large pot over medium heat. Saute bell pepper and mushrooms for about 5 minutes. Add seitan and red curry paste. Stir to distribute curry paste, about 2 minutes. Add potatoes and green beans and saute about 1 minute more. Add coconut milk, broth, and tamari. Bring to a boil, then reduce heat. Simmer for about 10 minutes, or until potatoes are done. Add salt and pepper to taste. Stir in fresh basil before serving. Garnish with Sriracha sauce for a spicier taste.