The Vegan Coconut Soup is a warming & velvety lunch/light main that is loaded with tropical deliciousness. The soup brings the luxurious coconut richness and aromatics reminiscent of Thailand to your spoon. It features seasonings, vegan curry paste(red), fresh veggies, milk of coconut(full-fat), & vegetable broth. All of these items make this Vegan Coconut Soup perfectly fit for the vegan, whole 30, gluten & dairy free diets. This cozy soup will provide you an amazing relief when you eat/serve it warm in chilly winters.
NUMERICAL REVIEW:
- Diet: Vegan, Whole 30, free form gluten & dairy
- Course: Main, soup
- Cuisine: Fusion of Thai & Asian(Inspired from Asia)
- Time for prep: Ten(10) minutes
- Twenty minutes for cooking
- Working time(in total): Thirty(30) mins
- Size/serving: Single bowl of ~1.5 cups
- Yield in total: 4 servings
- Mode of cooking: Stove top
- Level of difficulty: Easy
TOOLS:
- A ladle/spoon(wooden)
- Spoons & cups for measuring
- Soup pot/saucepan(big)
- Can opener
- A board & knife(sharp) for cutting/chopping
INGREDIENTS:
- ~2 tbsp. of vegan curry paste, red
- Oil of coconut, one tbsp.
- 1 cup of kale/baby spinach
- Thai basil/fresh cilantro
- 1 finely chopped onion, small
- Juice of a lime
- 2 cups of vegetable broth
- Minced garlic, 2 cloves
- 1 tbsp. of tamari/soy sauce
- Grated ginger(fresh), 1 tbsp.
- A can of coconut milk(full-fat), 14 ounces
- 1 cup of sliced mushrooms
- Red chilli flakes/green onions(optional)
INSTRUCTIONS:
- Place the pot of soup over a normal flame.
- Include the oil of coconut in it.
- Add all the aromatics like onion, ginger, & garlic to that heated oil(coconut).
- Cook for ~three mins till you feel the fragrance & observe the onions to be turned translucent.
- At this moment, include the vegan version of curry paste(red) to the sauteed aromatics.
- Cook them for another two mins, then include the broth of vegetables, & milk of coconut.
- Combine the additions you have made & add mushrooms to that pot of soup.
- As the boil came over, normal the flame down & gently cook it for ~twelve mins.
- When you observe that the veggies are tender, include the greens(kale/spinach) along with soy sauce.
- As greens lose their crisp, include the juice of fresh lime & mix.
- Check for the seasonings & adjust them to your liking.
- Using a ladle, pour the soup into the serving bowls.
- Garnish it with the Thai basil/cilantro/flakes of red chili/chopped green onions.
- Your Vegan Coconut Soup is ready to serve!
TIPS:
- Bring a Thigh peanut-style twist by using a teaspoon of peanut butter.
- To boost the protein content of the soup, include the cubes of tofu/edamame.
- The addition of kaffir lime leaves/lemongrass will bring a more authentic flavor.
- Use the Thai chilli/a bit of cayenne pepper to make the soup spicy.
HOW TO PRESERVE(THE LEFTOVERS):
CHILLING:
- Shift the soup(leftover) into a box with a sealed lid. Keep that box in the refrigerator for ~four days. Rewarm & consume it within the given time.
FREEZING:
- Pack the soup in the individual portions as directed above. Defrost, rewarm & serve/eat within the next ~sixty days.
FAQs:
May I blend the soup?
- If you like the smooth, puree-like version of this soup, blend it prior to the addition of greens(kale/spinach).
What happens if I use the light version of coconut milk?
- No issue, you can use the light coconut milk, but it will result in a thinner consistency of soup & it will be less creamy. Adhere to the full-fat version for the best results.
Is that possible to prepare the soup earlier?
- Yes! It will behave just like you have made it fresh after rewarming. That’s why you can prepare the soup & freeze/refrigerate it in the individual portions.
NUTRITIONAL FACTS/SERVING:
Size/serving: 1.5 cups
Calories: ~240 kcal
Carbs in total: Ten grams
Fiber: 2 grams
Net carbohydrates: Eight carbohydrates
Fats: 21 g
Sugar: Four grams
Proteins: 4 grams
Sodium: 620 mg
