Perfect for meal planning, this quick and delicious vegan green Thai curry soup is ready in just 5 minutes. Featuring creamy vegan soy yogurt, spicy green curry paste, tender tofu and edamame, earthy mu-err mushrooms, and fresh Pak choi, this vibrant dish can be easily prepped ahead and enjoyed throughout the week.
It's been raining cats and dogs here in Zürich for quite a few days now, and it does not look like it will stop soon 😔. As we navigate through these rainy days, I've been craving something warm and nourishing to brighten up my days and week. Enter my latest culinary discovery: a vegan 5-minute Thai green curry soup that's not only delicious but also incredibly easy to prepare.
Why This Soup is a Game-Changer
As a finance professional, time is of the essence, and I know how challenging it can be to find meals that are quick, nutritious, and satisfying. This Thai green curry soup ticks all the boxes. It's meal planning friendly, high in protein, and perfect for anyone looking to increase their protein intake without compromising taste or nutrition.
This vegan 5-minute Thai green curry soup is a game-changer for several compelling reasons:
- Speed and Convenience: this soup can be prepared in just five minutes, making it an ideal choice for busy days. The ability to prep it in a jar and simply add hot water before serving means you can have a hot, homemade meal you can rely on throughout the week without too much prep time needed from your end.
- High-Protein Content: for those looking to maintain or increase their protein intake, this soup is a perfect solution. With ingredients like tofu, edamame, and soy yogurt, it provides a significant protein boost that helps keep you full and energized throughout the day.
- Meal Planning Friendly: this recipe is excellent for meal planning. You can prepare several jars in advance and store them in the refrigerator for up to one week. This makes it easy to ensure you have a healthy, ready-to-go meal option available at all times.
- Nutrient-Dense Ingredients: Packed with a variety of vegetables and plant-based proteins, this soup offers a wide range of nutrients.
- Flavorful and Satisfying: despite its quick preparation time, this soup does not compromise on flavor. The combination of Thai green curry paste and soy yogurt creates a rich, creamy base that is both spicy and tangy. Each spoonful is a burst of flavors, making it a satisfying meal that you'll look forward to.
- Versatility and Customization: this soup is highly versatile. You can easily customize it based on your preferences or what you have on hand. Add more vegetables, switch up the protein sources, or adjust the level of spice to suit your taste.
List of ingredients for this Vegan 5-Minutes Green Thai Curry Soup
- 1 tbsp Green curry paste
- 2 tablespoon Light coconut milk (liquid)
- 5 tbsp Soy yogurt
- ½ tsp Salt
- 2.5 g Dry Mu-Err mushrooms
- ½ Cup Frozen Edamame
- ½ piece Pak choi
- 10 g Mung beans sprouts (optional)
- 5 g Onion sprouts (optional)
- 100 g Tofu Natur
- 10 g Vermicelli rice noodles
Note:
The list of ingredients above is for one portion or jar of the soup. If you are planning your meals, you will have to multiply all the ingredients by the number of jars you want to prepare for the week.
Guidelines to prepare this delicious green Thai Curry Soup
Preparation of the ingredients
- Hydrate the Mu-Err Mushrooms: Place the mu-err mushrooms in a bowl. Cover with hot water and let sit for 10-15 minutes until fully hydrated. Drain and slice the mushrooms. Set aside.
- Cook the Edamame: Boil a pot of water. Add the frozen edamame and cook for 2-3 minutes, according to the package instructions, until tender. Drain and set aside.
- Cook the Tofu: Heat a non-stick pan over medium heat. When hot, sprinkle salt and freshly ground black pepper. When the pepper starts to become fragrant, add the sliced tofu and cook for two to three minutes on each side or until lightly golden and crispy. Set aside and cut into small cubes.
- Thinly chop half of Pak Choy (white stem and green leaves). Set aside.
- Prepare the Base: In a mixing bowl or directly in the jar, combine the tablespoon of green curry paste, light coconut milk with the soy yogurt and salt. Stir until smooth and well combined.
Assemble the Jar
- In a large mason jar (750ml), start by adding the green curry yogurt base, then one by one the other ingredients in this order: edamame, Mu-Err hydrated mushrooms, tofu cubes, thinly chopped half of Pak Choi, Mung beans sprouts and at the very end the Vermicelli rice noodles which should be on top of all other veggies.
- Cover with a lead and let it sit in the fridge until ready to eat.
The final step (when ready to enjoy it)
- Finish with Hot Water: When ready to eat, pour hot water into the jar until it is completely full. Let it sit covered for at least five minutes to allow the vermicelli rice noodles to cook (you will know these are cooked as they soften and become translucent), but also just enough to allow the hot water to warm through the other vegetables and meld the flavors.
- After five minutes have passed, start shaking the jar until all ingredients have been well combined.
- Pour into a bowl and optionally top with other type of sprouts if available. I like to add onion sprouts on top for extra flavor.
- Alternatively, you can eat it straight from the jar, especially if taken as lunch to work.
Enjoy!
Questions you might have
Add hot water until it just covers the ingredients in the jar completely. Typically, this will be about 1 to 1.5 cups, depending on the size of your jar and the amount of ingredients.
Use firm or extra-firm tofu for the best texture. It holds up well in the soup and adds a substantial protein boost.
Yes, you can use any plant-based yogurt such as almond, coconut, or cashew yogurt. Ensure it's unsweetened to maintain the savory flavor of the soup.
The spice level depends on the Thai green curry paste you use. If you prefer a milder soup, use less curry paste or choose a milder variety.
Absolutely! This recipe is very versatile. Feel free to add other vegetables you might like, such as bell peppers or carrots.
You can substitute mu err mushrooms with other mushrooms like shiitake, button, or cremini. They will still provide a rich, earthy flavor.
If you like this Vegan 5-minute Green Thai Curry Soup recipe, give it a rating and review below! And, of course, tag me for the remake on Instagram
#rico
High-protein 5 minutes Vegan green Thai curry soup
Ingredients
- 1 tablespoon Green curry paste
- 2 tablespoon Light coconut milk
- 5 tablespoon Soy yogurt
- ½ teaspoon Salt
- 2.5 g Dry Mu-Err mushrooms
- ½ Cup Frozen Edamame
- ½ piece Pak choi
- 10 g Mung beans sprouts optional
- 5 g Onion sprouts optional
- 100 g Tofu Natur
- 10 g Vermicelli rice noodles
Instructions
Preparation of the ingredients
- Hydrate the Mu-Err Mushrooms: Place the mu-err mushrooms in a bowl. Cover with hot water and let sit for 10-15 minutes until fully hydrated. Drain and slice the mushrooms. Set aside.
- Cook the Edamame: Boil a pot of water. Add the frozen edamame and cook for 2-3 minutes, according to the package instructions, until tender. Drain and set aside.
- Cook the Tofu:Heat a non-stick pan over medium heat. When hot, sprinkle salt and freshly ground black pepper. When the pepper starts to become fragrant, add the sliced tofu and cook for two to three minutes on each side or until lightly golden and crispy. Set aside and cut into small cubes.
- Thinly chop half of Pak Choy (white stem and green leaves). Set aside.
- Prepare the Base:In a mixing bowl or directly in the jar, combine the tablespoon of green curry paste with the light coconut milk, soy yogurt, and salt. Stir until smooth and well combined.
Assemble the Jar
- In a large mason jar (750ml), start by adding the green curry yogurt and coconut milk base, then one by one the other ingredients in this order: edamame, Mu-Err hydrated mushrooms, tofu cubes, thinly chopped half of Pak Choi, Mung beans sprouts and at the very end the Vermicelli rice noodles which should be on top of all other veggies.
- Cover with a lead and let it sit in the fridge until ready to eat.
The final step (when ready to enjoy it)
- Finish with Hot Water:When you are ready to eat, pour hot water into the jar until it is completely full. Let it sit covered for at least five minutes to allow the vermicelli rice noodles to cook (you will know these are cooked as they soften and become translucent) and just enough to allow the hot water to warm through the other vegetables and meld the flavors.
- After five minutes have passed, start shaking the jar until all ingredients have been well combined.
- Pour into a bowl and optionally top with other types of sprouts if available. I like to add onion sprouts on top for extra flavor. Alternatively, you can eat it straight from the jar, especially if taken as lunch to work.
- Enjoy!
Notes
Nutrition
Looking for other macro friendly meal prep recipes?
Try also this Easy Vegan Chili con Carne (sin Carne) recipe.
Helen says
So easy to make and loaded with protein