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high-protein 5 minutes vegan green thai curry soup.

High-protein 5 minutes Vegan green Thai curry soup

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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course dinner, lunch, Soup
Cuisine asian, Thai
Servings 1
Calories 335 kcal

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

The ingredients are for one portion 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. 
This soup is loaded with proteins and so easy to prepare; it has become one of my favorite dishes for meal planning.  
 

Nutrition

Calories: 335kcalCarbohydrates: 25gProtein: 25gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 1.88mgPotassium: 50mgFiber: 4gSugar: 6gVitamin A: 2.761IUVitamin C: 7mgCalcium: 127mgIron: 1mg
Keyword edamame bowl, Green curry, Green curry recipe, Green Curry Thai Soup, Green curry Tofu, Green curry vegetables, mu er recipe, mu err, mu err mushrooms, mu err pilze rezept, pak choi, recipes with green curry paste, Thai green curry, Thai green curry paste, Thai green curry soup, Thai green curry vegetables
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