(VEGAN) COCONUT CURRY SOUP RECIPE - FOOD.COM
From Alpha Bits' cafe located in Mapleton, Oregon. This soup reminded me of a simplified version of Thai yellow curry. I played with some of the ingredients, added a couple things and cleaned up the directions. You can use any kind of mushroom-for us it's usually cremini or oyster mushrooms. However for this soup recipe we tried Oregon harvested 'hedgehog' mushrooms. Fast and easy to make! Note: [some] types of curry paste contain ghee (butter). Yield with original recipes says this serves four but I think it's closer to two servings-perhaps three servings at most. And in conclusion-after preparing this soup I decided next time to add a protein: 1 cup firm tofu cut up into small cubes and sauteed with the carrots, onions, etc. For the carnivores, add 1 cup cooked chicken, cubed when you add the green beans and asparagus. I did however add a scoop of hot cooked white jasmine rice to the soup just before serving.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 6 cups, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, sautè carrots, onions and curry powder (or curry paste) in oil on medium heat for 2-3 minutes.
- Stir in the green beans, asparagus and mushrooms; sautè another few minutes or until the mushrooms are slightly softened.
- Stir in the lemongrass puree, coconut milk and vegetable broth. Heat through until hot (not boiling!) for only a few minutes, remove from the stove top* and serve immediately.
- Garnish soup with fresh cilantro. Season with salt and pepper, to taste.
- *Remember the soup will continue to cook, the asparagus will start to go soggy and the green beans will turn that unappetizing army green color so DON'T overcook.
Nutrition Facts : Calories 277.1, FatContent 21.9, SaturatedFatContent 18.9, CholesterolContent 0, SodiumContent 72.9, CarbohydrateContent 19.8, FiberContent 5.3, SugarContent 7.5, ProteinContent 7.1
THE BEST THAI COCONUT SOUP RECIPE | ALLRECIPES
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Total Time 1 hours 5 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, CarbohydrateContent 8.9 g, CholesterolContent 86.3 mg, FatContent 32.9 g, FiberContent 2 g, ProteinContent 13.2 g, SaturatedFatContent 27.6 g, SodiumContent 579.4 mg, SugarContent 2.3 g
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