Vegan Thai Coconut Curry Soup with Vegan King Prawns

This recipe has been adapted from Cooking Light March 2008.

I love this soup and it is exceptional with the King Prawns.

Here is the recipe:

1 onion, chopped

1 yellow bell pepper, diced

1 c. sliced mushrooms

2 tablespoon brown sugar

1 tablespoon oyster sauce

1 tablespoon grated ginger

1 teaspoon green curry paste

3 1/2 cups no chicken stock

1 can coconut creme

1/2 pound vegan King prawns

1/4 cup thinly sliced green onions

2 tablespoons sliced fresh basil

2 tablespoons lime juice

Combine first 7 ingredients in a large saucepan. Bring to a boil and simmer for 10 minutes. Add coconut creme and cook 2 more minutes. Add green onions, basil, and lime juice.

In another saucepan, steam the king crab with old bay seasoning sprinkled over the top for 7 minutes.

Serve over rice with 3 of the king prawns and 1 cup of soup over all.

There is a lot of this leftover and it just gets better with age.

Enjoy!

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2 thoughts on “Vegan Thai Coconut Curry Soup with Vegan King Prawns

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