Silky coconut milk, aromatic curry, zesty lemongrass, chewy vermicelli noodles. These are a few of the ingredients that make up Mogo’s Thai Coconut Curry Soup.
Our authentic recipe will transport you to the beaches of Thailand with a hot bowl of soup in your hand. Our soup is full of essential vitamins, minerals, and antioxidants with a flavour that can’t be beat.
Thai Coconut Curry Soup is gluten free and suitable for any time of the day!
IMPORTANT NOTE: We recently discovered an error in the recipe cards for the Thai Coconut Curry Soup. Until we can resolve the issue, please use the recipe on this webpage when preparing your meal. We apologize for any inconvenience!
Mogo recommends tofu satay and sweetened sticky rice with mango as great side dishes to Thai Coconut Curry Soup.
Approximately 15-20 minutes
Coconut Milk Powder
100% Lime Crystals
Himalayan Pink Sea Salt
How to Cook
Our meals are designed to be extremely easy to cook. Follow the directions on this page or from the included recipe card included in your kit, or follow along with the video.
Please note that directions may vary based on your cooking equipment and more water may need to be added and/or cooking times may need to be slightly adjusted. We here at Mogo like induction heating for it’s accuracy and even cooking, but we actually create all our meals on a standard range-top so don’t worry if you are using a standard stove-top because it will work just fine.
Also note that since we don’t use any preservatives, that some of your ingredients may clump in the bags and need a little shake to loosen up. This is natural, so don’t worry!
Fill a pot with 4 cups (940ml) of water. Bring the water to a boil. This pot will be used for the soup.
Add the soy sauce, vegetable mix, lemongrass, garlic powder, curry powder and ginger powder to the pot and stir well. Boil for 10 minutes.
Meanwhile, fill a second pot with approximately 8cups (2L) of water and bring to a boil. This pot will be used to cook the noodles later.
In a separate bowl, mix the coconut milk powder with 1/4 cup (59ml) of water, and stir until it is smooth with no clumps.
Add brown sugar, himalayan pink sea salt, and 100% lime crystals to the soup pot and mix well. Simmer on medium-low to low heat for 5-10 minutes depending on how thick you’d like the soup to be.
While the soup is simmering, add the vermicelli noodles to the designated pot with the boiling water for the noodles and cook for approximately 3 minutes. After it has finished boiling, drain immediately.
When both the soup and noodles are done, serve the soup with noodles in bowls. Garnish with the cilantro and enjoy!
While Mongolian Beef is not actually from Mongolia, we’re going to overlook that because we are happy it could give us inspiration for our version of Mongolian “Beef”. Instead of beef however, our version uses Soy and Brown Rice protein “meat” to make it completely vegan-friendly.Legend has it that the first Mongolian grills were the shields of their fierce warriors placed over fires. Our recipe is dark and savory, and features genuine red birdseye chilis which pack a kick, so be sure to summon your inner Mongolian warrior if you want to take them on. Even if you don’t eat them, they’re still great to cook with for an even more delicious dish!
Bulgolgi is a delicious Korean dish that typically uses meat in a sweet and savory sauce. However, our Mogo version uses lentils in our very own bulgolgi sauce served on top of rice.Lentils are a healthy nutritional powerhouse. They are high in fiber, vitamins and minerals while being low in calories and fat. Combined with rice, this meal boasts a complete protein profile, which are all nine essential amino acids that are required by the human body to thrive and be happy.
The art of mixing pasta and cheese has been recorded as early as the 14th century. Our version is based the version that first appeared in a cookbook in 1824 with the name “macaroni and cheese”. It consisted of three simple ingredients: macaroni, cheese and butter. Our Mac and Cheese recipe uses Violife lactose-free cheese melted on top of soft macaroni. It’s vegan-friendly, delicious, and uses no animal milk or butter products.Note: Our cheese comes vacuum sealed to maintain freshness, but we recommend opening your Mac and Cheese kit upon delivery and refrigerating the cheese immediately.
Korean style pancakes are a staple of Korean cuisine. Often made with green onions and kimchi, it can be served as a main course or works perfectly as a snack. Our recipe uses amaranth, which is a superfood that was a staple in the diets of the ancient Aztec people. It boast a complete protein profile, which are the nine amino acids that are required for a healthy functional human body. It also contains impressive amounts of fiber and is extremely high in many vitamins and minerals.To make it even more powerful, we use buckwheat flour instead of wheat flour. Buckwheat is another superfood that has a complete protein profile and loads of health benefits. It’s delicious and it’s also great for those who are gluten intolerant!Fun fact: When being cooked, the crackling of oil sounds like rain, which is why Korean pancakes are often eaten during stormy weather.