Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Red Bean Thai Soup [Vegan/Gluten Free]

by Chelsea @ Make Real Food on February 25, 2014, 4 comments

I’ve been on a kick lately to try and cook things out of my pantry staples.  It’s not something I excel at.  My cooking style is more like ‘oh, I have a whole pantry full of food?  Well, I’d rather cook something that contains none of those ingredients, so perhaps I should go to the store’.  The real problem is once I get something in mind to cook, I can’t shake it.  Even if I don’t have any of the ingredients.

I believe the incredible abundance of snow has been the main driving force behind creating meals out of the pantry – why put on 10 layers of clothes and lace up my snow boots if I can stay in my pjs and create something out of the food in my house?  I’m trying, at least.

A few days ago I was trying to think of something to make for lunches for the week.  I was really craving Red Lentil Thai Chili from Post Punk Kitchen.  The only problem?  I didn’t have red any lentils or sweet potatoes (the other main ingredient in the chili).  But I didn’t have This – Red Bean Thai Soup [Vegan/Gluten Free]And it just kept staring at me from the fridge.  Every.Time.I.Opened.The.Door.

So I had to create something red-curry-worthy, out of my pantry items.

Red Bean Thai Soup [Vegan/Gluten Free]This soup gets its ultra creamy consistency from the coconut milk which I’m obsessed with – if you haven’t caught on yet.  It also has a good bit of spice to it from the curry paste – but is in no way overwhelmingly spicy.

Red Bean Thai Soup [Vegan/Gluten Free]So, let’s make it.  Because…coconut milk.  And red curry paste.  

Red Bean Thai Soup [Vegan/Gluten Free]

Red Bean Thai Soup [Vegan/Gluten Free]
Author: 
 
Ingredients
  • Oil for sautéing (optional)
  • 1 small onion, diced
  • 1 large carrot, diced
  • 3 cloves of garlic, minced
  • 2 cans of red beans, drained and rinsed
  • 1 can of diced tomatoes (not drained)
  • 1 can of full fat coconut milk
  • 1 generous tablespoon of red curry paste
  • ½ teaspoon of coriander
  • A dash of powdered ginger
  • 2 teaspoons lime juice
  • Cilantro, to taste
Instructions
  1. Heat oil (optional) in a small soup pot
  2. Sautee on medium the onion, garlic and carrot until they are soft
  3. Add the red beans, diced tomatoes and coconut milk and stir well
  4. Add the curry paste, coriander, ginger and lime juice and heat on medium, stirring until warm
  5. Add the cilantro to taste
  6. Serve warm. Store leftovers in an airtight container once cooled completely

 I featured this recipe in Rick Heller’s Wellness Weekend.  You can find other awesome recipes by clicking here. 

I featured this recipe in GFE’s gluten free Wednesday roundup.  Click here to find other awesome GF recipes.

P.S. – 

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4 thoughts on “Red Bean Thai Soup [Vegan/Gluten Free]

  1. I’m the exact.same.way when it comes to using up foods that have been hanging out in my pantry for months — it’s horrible. But I’ve been dealing with the same ridiculous cold snap, which lead to me not wanting to leave the comfort of my warm home to go grocery shopping, which lead to a basically empty fridge, which lead to increased creativity in the kitchen. See? Cold weather isn’t always a bad thing. And I can’t believe I just said that…

  2. Talk about [produce] overbuying … Why is it that I apparently can’t crave what I bought but -need- to go out and buy more?! I’ve gotten better at using at least the vegetable portion of what I bought before re-stocking majorly but there are so many pantry items that have yet to be used.
    The curry sounds warming and comforting – perfect for those last cold days. And the bowl is so pretty, too. I really like those special individual pieces of dishware.

    • Seriously! My pantry and my stomach need to match up more often!
      Thank you! I made that bowl in my high school pottery class! I’m loving getting to bring them back to life in some blog-photos! 🙂
      Thanks for stopping by 🙂

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