Vegan Red Curry Lasagna Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup, Main Course
Cuisine: Vegan, Thai-Inspired
Serves: 6 servings
Ingredients
  • 1½" inches ginger
  • 2 large cloves garlic
  • 3 tbsp Nature's Charm red curry paste
  • 1 package vegan ground beef
  • 1 tbsp olive or coconut oil
  • 1 can coconut milk
  • 1 quart vegetable broth
  • 2 tsp Nature's Charm vegan fish sauce
  • 2 tbsp brown sugar
  • juice of 1 lime
Instructions
  1. Heat a medium pot of water over high heat. Once boiling, break the lasagna noodles into the water and boil 2-3 minutes below the recommended time. Drain and set aside.
  2. Meanwhile, mince the garlic and ginger. In a large pot over medium high heat, saute the minced aromatics in oil for 30 seconds. Add the vegan ground beef. Break up the meat with a wooden spoon. Add the curry paste. Cook and stir until mostly browned.
  3. Add the peppers. Saute until tender, about 2 minutes. Add the coconut milk, broth, and cooked lasagna noodles. Add the fish sauce, sugar and lime juice. Taste and adjust flavors if desired.
  4. Cover and simmer for 5-10 minutes, then serve.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-red-curry-lasagna-soup/