$ 13.00

This vegan version of panang curry soup is probably one of my new favorites. There’s a lot going on in a bowl. The broth is simmered in an organic vegetable broth infused with galangal, fresh organic ginger, fresh garlic, chilis, lemongrass, kaffir lime leaves, fresh lime juice, turmeric, cardamom, coriander seeds, cumin seeds, shallots and ground peanuts. After the simmer we add organic spring vegetables (broccoli, bell peppers, baby yukon golds and baby spinach), ginger garlic tamari marinated organic tofu, organic coconut milk and finish it with sliced heirloom tomatoes, Thai basil and organic cilantro. AND it comes with a container of turmeric jasmine rice. This big soup makes for the perfect mid-week meal.


VG / VEG / GF / FF

Approximate Nutrition Info (based on 1-1/4 C):  Calories 280 | Fat 12 g | Carbs 10 g | Cholesterol 5 mg | Protein 8 g | Sodium 750 mg | Potassium 500 mg


The word “Panang” (pee-nung) is derived from the ancient Khmer language that was adopted by Thailand, meaning “cross” mostly referring to leg position, like sitting cross-legged (on the floor). Back in the day, there was a way of cooking grilled chicken by crossing the chicken’s legs and sitting the chicken upright instead of halving the chicken open and cooking it on the grill. The chicken that sat cross-legs up on the grill would be bathed with a curry paste that contained ground roasted peanuts, then mixed with coconut cream. It would be brushed with the same mixture over the whole cooking time on the grill. This is a dish called “Gai Panang” or chicken Panang, due to the position of the chicken on the grill. This soup is vegan / vegetarian, so no cross-legged chicken in this one! Just delicious, colorful vegetables and marinated tofu. Sooooo good.