My hope of an extremely hot summer morphing into a pleasant warm and sunny fall certainly hasn't come about, and that has me dashing round the kitchen to generate some heat. As nothing can quite match the soothing feeling of mouthfuls of steaming hot soup gradually warming your body from head to toe, the thought of a bowl with some extra spicy flair combined with the comforting goodness of autumn vegetables soon became a reality.
This Thai red curry soup is elegant and surprisingly light despite the addition of earthy vegetables and crispy pieces of meaty tempeh. I especially like the creamy coconut broth made with homemade Thai red curry paste that serves as a base for lightly cooked vegetables. The coconut milk tempers the spices in a subtle way that allows the sensuous heat of the curry to shine. You may wish to reduce the amount of tempeh used in your soup, and that's okay, because the marinated and fried tempeh is delicious for snacking on, so go ahead and fry up the whole package anyway. You can munch on the tempeh as an appetizer in anticipation of the next course. You may of course omit the tempeh altogether for a lighter version of this dish though I personally enjoyed the chewy texture it imparts to the whole culinary experience.
This soup made a perfectly satisfying and balanced dinner, especially when served alongside a bed of piping hot white rice. An added bonus is that this soup makes good use of any leftover quick-cooking vegetables that may be pining away in your fridge.
While preparing this soup, special attention must be paid to the intensity of the red curry paste that you are using. Taste a wee bit of the paste to get a sense of what it is going to contribute to the dish. Remember, you can always add more near the end of the cooking time, but if you add too much right to begin with, your palate might burst into flames.
|Thai Red Curry Tempeh Soup|
|Recipe by Lisa Turner|
Adapted from The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour
Published on September 24, 2012
Vegetables and tempeh simmered in a warming, colorful and wonderfully fragrant and delicious coconut broth seasoned with homemade Thai red curry paste
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