COCONUT SOUP RECIPE VEGAN RECIPES

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(VEGAN) COCONUT CURRY SOUP RECIPE - FOOD.COM



(Vegan) Coconut Curry Soup Recipe - Food.com image

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

2 -3 carrots, sliced into 1/4-inch coins
1 medium-large yellow onion, diced small
1 -2 teaspoon curry powder (start with a small amount-about 1 teaspoon then add more to taste and to the level of heat desired) or 2 -4 tablespoons curry paste, to taste (start with a small amount-about 1 teaspoon then add more to taste and to the level of heat desired)
oil, for sauteeing
1 cup fresh green beans and 1 cup asparagus (I added one cup fresh green beans and one cup asparagus cut up into 1-inch slices)
1 1/2 cups mushrooms, sliced (read intro)
2 teaspoons lemongrass puree, to taste
7 ounces unsweetened coconut milk (add more coconut milk or vegetable broth to desired thickness)
8 ounces vegetable broth (or more)
fresh cilantro, for garnish
salt, to taste
cracked black pepper

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



The Best Thai Coconut Soup Recipe | Allrecipes image

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

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

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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