Recipe: Get Curried Away!

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Eat This! Thai-Style Peanut-Coconut-Soup Recipe - Vegan Good Life Magazine

Nothing like an Eat This! recipe to get the blood flowing. This time, our favorite food bloggers and cookbook-authors Nadine and Jörg share a dish that will make you want to leave the country in search for fresh herbs and flavors immediately. Well, right after you eat up, of course.

Words: Eric Mirbach
Photography & Recipe: Nadine Horn & Jörg Mayer
There’s nothing we crave more frequently than Thai food – fragrant rice, rice noodles, hot chilis, fresh herbs, sweet coconut milk. If you, like us, are team curry-addict for life, here’s one of our quick and easy go-to-recipes to satisfy all our curry urges. Please note there are a couple more exotic ingredients in this one, like kaffir lime leaves or cilantro roots. You can get all of those in an Asian supermarket nearby. So are you ready?



  • 6 dried shiitake mushrooms
  • 100g of peanuts
  • 5 cilantro roots
  • 1 piece of ginger (about 20g)
  • 4 cloves of garlic
  • 2 thai chilis
  • 2 kaffir lime leaves
  • 500ml of coconut milk
  • 6 tablespoons of soy sauce
  • 1 teaspoon of salt
  • 1 lemon (squeezed)
  • 1,75l vegetable broth
  • 2 carrots
  • 100g bamboo
  • 200g thin rice noodles
  • 100g spinach


  • 1/2 bunch of Thai basil
  • 1/2 red onion
  • 100g mung bean sprouts
  • 1/2 lime
  • 1 tablespoon chili oil


1 – Soak shiitake mushrooms in 150ml of boiling water for at least 30 mins.
2 – Roast peanuts in a hot pan without adding any oil for about 5 mins. Stir constantly.
3 – Blend peanuts and cilantro roots, ginger, garlic, chilis, lime leaves, coconut milk, soy sauce, salt, lemon juice and the shiitake water into a fine paste.
4 – Put paste in a pot, add vegetable broth and bring to a boil.
5 – Cut shiitake in small pieces. Slice carrots and bamboo slightly diagonal. Add to the soup and let simmer on low to medium heat for about 10 minutes.
6 – Pour boiling water over rice noodles and put aside.
7 – Add spinach to the soup and steep for 5 more minutes.
8 – Pour off rice noodles, rinse under running water and portion into bowls.
9 – Pour soup on the noodles and serve using toppings to your liking.

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Full recipe available in Vegan Good Life 7!

The best in plant based fashion, travel, lifestyle, art & design. Issue 7 of Vegan Good Life Magazine, your one-stop-destination for vegan counterculture.

  • Interview: “Earthling Ed” Winters on Activism
  • Vegan Finds - Including Organic Basics
  • Interview: Gaz Oakley - Cooking in Kreuzberg

148 pages on high quality paper from sustainable forestry. Printed in Germany.

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