Red Coconut Curry Soup with Spicy Tempeh
Tempeh Ingredients
1-200g package soy Tempea Tempeh
¼ cup tamari
2 tbsp Sriracha
¼ tsp salt
⅛ tsp pepper
1 tsp maple syrup
1 tsp sesame oil
Rice Ingredients
1 package brown or white rice stick noodles
1 tsp oil for cooking (we used coconut)
1 shallot, minced
3 cloves garlic, minced
1 inch ginger, grated
2.5 tbsp authentic red curry paste
8 brown cremini or shiitake mushrooms, sliced
1 can full fat coconut milk
8 cups vegetable stock
2 tsp dried seaweed
Juice of one lime
1/4 tsp salt
Ingredients to Serve
Chopped dried seaweed
Toasted sesame seeds or peanuts
Drizzle of sesame oil
Fresh cilantro
Thinly sliced red onion
Chopped green onion (optional)
Lime wedges
Salt and pepper to taste
Instructions
Preheat oven to 400 degrees Fahrenheit.
Cook rice noodles according to package instructions. Once cooked, strain the noodles, and then re-submerge them in cold water until the soup is ready.
Slice tempeh into ¼” thick strips, and place in a square or rectangular Tupperware. Add marinade ingredients and seal Tupperware with a lid. Shake gently to combine and let sit until the oven has preheated. Once preheated, add tempeh strips to a parchment paper or silicon mat lined baking sheet and bake at 400F for 20 minutes. After 20 minutes, flip strips, and return to the oven to bake for another 10 minutes. Remove from oven and let cool.
Heat a large, deep pot over medium heat and add cooking oil. Once hot, add shallots and cook for 3-4 minutes, or until soft. Add garlic and ginger and cook for another 2 minutes, stirring frequently. Add curry paste and stir.
Next, add the mushrooms, coconut milk and vegetable stock and let the mixture come to a low simmer. Simmer on low for 10 minutes, or until the mushrooms are soft and cooked. After 10 or so minutes, turn the heat to low, and add the seaweed (it’s easiest to add the seaweed to a tea ball so you can easily remove it later). Remove the seaweed after 2 minutes. Add lime juice and salt to taste.
To serve, divide drained noodles, mushrooms and broth between 4 bowls. Top with sesame seeds or peanuts, lime wedges, sesame oil, red onion, seaweed (optional) cilantro and salt and pepper to taste. Finally, add baked tempeh.
Serve hot and enjoy! Leftovers will keep for one day.