coconut curry soup vegetarian

Its really good as is. Add garlic, ginger, and seasonings. Fresh shredded coconut and soy milk are blended with curry powder and a generous portion of pepper, then combined with tender, soft red lentils, garlic, red onion, and ginger in this cozy vegan soup. A definite make again. It will change the flavor slightly, but it will still be delicious. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. This is one you don't want to miss! Instead of brown rice, you can use couscous, wild rice, quinoa, cauliflower rice, or orzo. You can add many different things to this soup. I used green curry paste since its what I had on hand and it tastes great! Instructions. Put in your carrot and sweet potato chunks and let them cook for approximately 8 - 10 minutes making sure you give them an occasional stir. Now add the Thai green curry paste and water. What I also love about this dish is that every ingredient is interchangeable. Other additions: Broccoli, snow peas, water chestnuts, onion, garlic, ginger, green beans, zucchini, sweet potato, bell pepper, mushrooms, etc. Reduce heat, add the broccoli, carrots and green beans and cover with a lid for about 2 minutes. It's everything you need to warm yourself on those frosty days and nights. This tastes like something you could get at a restaurant. This can be individually packed and stored in an airtight container, especially for make-ahead meals. It was too mild. * Percent Daily Values are based on a 2000 calorie diet. The sesame oil is used for flavor and not much is needed. Stir in green pepper, carrots, mushrooms, and tofu. Made with good for you ingredients like chicken breast, a wide variety of colorful vegetables, garlic, ginger, red (or green!) Hi, I'm Kaitlin!I share vegan recipes that are easy & healthy. Soups with milk or cream generally don't freeze great, but dairy-free coconut milk tends to do better. Who needs a Thai restaurant?! Store the broth and vegetables separate from the noodles. Nutrition and metric information should be considered an estimate. Coconut Lentil Soup. Thanks! Cut cauliflower into small florets. It also makes a great make-ahead dish for those lazy weekends. She is FFFs chief recipe developer, so you can thank her for these incredible recipes! It's a delicious one! I purchased Balti Curry by accident to make this soup. "They say you are what you eat, so I strive to be healthy. I think next time I'm gonna put some broccoli and carrots in it too! A healthy curry soup that is so filling and satisfying! Green or red bell pepper- these crunchy veggies adds a sweet and fresh taste to the soup. Cook for five minutes or until veggies are tender, stirring occasionally. This was really tasty. Add cauliflower, potato, and frozen vegetables to Dutch oven, stirring to completely coat in spice mixture. we got to start taking better care of ourselves " - Dead Prez. Vegetable broth - The best flavor comes from high-quality broth (preferably organic vegetable broth), but anything you have on hand will do. Reduce heat, add the broccoli, carrots and green beans and cover with a lid for about 2 minutes. Coat the vegetables and toast the spices until fragrant, approximately 5 minutes. can coconut milk (I use regular, unsweetened) 1 1/3 Tbsp. Let the noodles sit in the hot water for 3-4 minutes. Hi Julia, this recipe serves 4 people. So, one could make or look for a premade vegan option. You might need to note that red curry paste generally has SHRIMP PASTE as an ingredient. Super delicious! Heat oil in a 5.5 quart dutch oven over medium heat. If you need to follow a specific caloric regimen, please consult your doctor first. Creamy Curried Butternut Squash Lentil Soup. Very easy to prepare and so nourishing! (Or just simply leave the peas out altogether and it should be tasty!). Gluten-Free, Indian-Inspired, Oil-Free, Vegan. Beef Curry Stew. Here youll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating. Remove lid, add mushrooms and cook for about 2 more minutes. So warm, so hearty, and such a unique flavor that adds a yummy variety to my weekly meal plans. However, feel free to use full-fat if that is what you prefer. It's rich, warming and exactly what you need when you're looking for something quick and nutritious on those busy nights! Add vegetable broth and Creamer potatoes. Welcome to Plant-Based on a Budget! Will add that for sure next time. 8 ounces vegetable broth (or more) fresh cilantro, for garnish salt, to taste cracked black pepper directions In a large pot, saut carrots, onions and curry powder (or curry paste) in oil on medium heat for 2-3 minutes. I love your adaptions! Making this coconut curry soup is so quick and easy. The opinions and text are all mine. Then add the curry paste, coconut milk, chicken broth, diced tomatoes, lize zest, sugar, kosher salt, and freshly ground black pepper. Freezer: Coconut milk, unlike dairy, freezes well, so this curry coconut soup can be saved for up to three months. LOL. Like others, we also kicked up the curry paste, added jalapeno earlier (and as a topping) and also added thin rice noodles, which made it a real meal, but also absorbs a lot of liquid, so we added more coconut milk too. I then took my immersion blender to make it smooth and creamy. However, coconut milk can contain a high amount of fat, which can be unhealthy depending on your dietary needs. Being that you make this soup with coconut milk, yes there is a mild coconut flavor. In my mission to be as "green" as possible (See what I did there? Step 1. Instructions. Linley is a 5 nothing spitball of positive energy who joined Team Fit Foodie in the Spring of 2014. To reheat: Heat the soup over medium/low heat. Vegetable oil - you can also use any neutral-tasting oil with a high smoke point for this recipe. A couple years ago, my dear friend Gretchen shared this recipe with me, and it is now a go-to soup recipe in my home. Mom and I are not vegetarian and we bought 5 of them. Do you feel it wouldnt be as good without the peas? Peel 1 onion and chop. Dont simmer your soup for too long. So good. Set aside. Brown rice - you can use left-over rice or pre-cook them. Add the coconut milk and brown rice, then cook for 5 minutes more minutes while stirring regularly. Be sure to let it cool completely before freezing. 1 (13.5 ounce) can light coconut milk 1 (13.5 ounce) can regular coconut milk 4-5 cups mild vegetable stock (I use 2 cubes vegetable bouillon and 4-5 cups water) 1 tablespoon plus 1 teaspoon ground turmeric 2 tablespoons sugar tamari or soy sauce to taste Vegetables: 8 ounces carrots, scrubbed and thinly sliced on the diagonal It quickly develops a silky, golden broth that is rich with flavor and packed with veggies.I enjoy the challenge of making a recipe as easy as possible without skimping on flavor. It lends such rich, wonderful flavors to this classic beef stew dish. Then, add the broth, sriracha, green onion, cilantro, and lime juice to the pot and stir to combine. My goal in life is not to be rich or wealthy, The sesame oil adds so much amazing flavor, but if you are, This dish also stores well. This soup is great, but there is something missing and I cant tell what. Preheat the oven to 425F. Hi Suzanne! Add the lime leaves or lemongrass and stir at medium until the curry paste dissolves in the coconut milk. Bean, lentil, and vegetable soup/chili typically freeze great if you'd like to browse through all my Soup Recipes for more ideas. As suggested in the recipe, I increased the sriracha a bit and may increase it even more next time. Hi Sandra! 20 minutes is all you need for a Thai coconut curry soup filled with veggies and bursting with flavor! In 5-quart Dutch oven, heat oil over medium-high heat. One of the best ways to warm up is with a hot bowl of Thai coconut curry chicken soup! But seriously SO good. Stir often to avoid burning. Comment * document.getElementById("comment").setAttribute( "id", "a183ed5935bf7113b1d212e4f8e9a4da" );document.getElementById("be8561cc24").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Remove lid and stir in the coconut milk. 08 of 19. document.getElementById( "ak_js_3" ).setAttribute( "value", ( new Date() ).getTime() ); gform.initializeOnLoaded( function() {gformInitSpinner( 6, 'https://fitfoodiefinds.com/wp-content/plugins/gravityforms/images/spinner.svg' );jQuery('#gform_ajax_frame_6').on('load',function(){var contents = jQuery(this).contents().find('*').html();var is_postback = contents.indexOf('GF_AJAX_POSTBACK') >= 0;if(!is_postback){return;}var form_content = jQuery(this).contents().find('#gform_wrapper_6');var is_confirmation = jQuery(this).contents().find('#gform_confirmation_wrapper_6').length > 0;var is_redirect = contents.indexOf('gformRedirect(){') >= 0;var is_form = form_content.length > 0 && ! You can have both plant-based and non plant-based add ins and let everyone add what they want! Winter is just right around the corner, so now is the perfect time to snuggle up with a big bowl of this creamy and nutritious Curry Coconut Soup. Add the coconut milk and curry paste to the pot and whisk the ingredients together until the curry paste is combined with the coconut milk. Cover and simmer the lentils for 20 to 25 minutes until the water has absorbed and the lentils are tender. Add the carrots, ginger, lentils, curry powder, tomatoes, parsley, and vegetable stock. I have made this a couple times and its always perfect for the cold months. Coconut Curry Lentil Soup Vegetarian Chili (7) Vegetable Curry Soup Originally published: October 23, 2017 Serves: 6 Prep Time: 15 min Cook Time: 45 min Calories: 315 Print Recipe Pin Recipe Ingredients 2 tbsp olive oil 1 onion, diced 1 large carrot, peeled and diced 2 ribs celery, diced 1 jalapeo seeded and minced 1 tsp fresh ginger, grated Add the tomatoes, chickpeas, broth, cumin, and curry powder, bring it to a boil, turn it to low heat, and cook for about 10 minutes. This soup is comfort in a bowl. Add the onion, garlic, and bell pepper. When finished simmering, drain and set aside. We were glad we made rice to have with it, and we did not add siracha sauce thinking it would have enough heat without it. Wash and chop the vegetables in bite-sized pieces. Thanks so much for the recipe! It is packed with veggies, healthy fats, and a ton of flavor. Add garlic, ginger, carrot, and curry paste or powder. Bring the ingredients to a boil. Your email address will not be published. This soup is flavorful, nutritious, and easy to make in just 30 minutes. Coconut curry soup is the perfect comfort meal. Because of its high-fat content, it's ideal for sauces and soups. Cover and simmer for 15 minutes (or until potatoes are cooked through). Required fields are marked *. Bring to a boil, reduce heat to low, and simmer gently, stirring occasionally for about 10 minutes. This post was originally published on November 11, 2018. This was easy to make and delicious. My husband wasnt a fan of the name of the soup (scared!) You get so many vegetables in one serving. There are several reasons why we love this soup! In a stockpot, combine all ingredients except frozen peas (and spinach if using). (Gluten-free, oil-free.). Salt/pepper to taste. This post may contain affiliate links. Make sure to measure the greens and cilantro packed and not loosely placed in the measuring cups. Or adding cooked shrimp or chicken. Heat coconut oil in a large pot over medium/high heat. Heat for 2 minutes. Vegetarian Coconut Milk Soup with Herb 75.00 - - Spicy Chicken Feet Soup With choices of serving and topping available. When the oil is hot, add the garlic, onion, and green onion. Add the ingredients into the greens container with the greens. . Then continue on to step 4. Coconut milk - This makes the soup creamy. Author: Caitlin Shoemaker Prep Time: 10 Minutes Cook Time: 35 Minutes Total Time: 45 minutes Yield: Serves 4 to 6 1 x Category: Main Method: Stovetop Cuisine: American Diet: Vegan Scale Linley has worked on the digital side of small businesses and nonprofits since 2011, where she specialized in social media community management. I had a lot of fun making the house smell amazing. You can use red or green curry paste. Serve with green onions. Lentils and beans are great substitutes for chickpeas. May be done the day before making the soup. Add coconut milk and blend on high until smooth and creamy. Feel free to change up the vegetables, add more spice, and use rice instead of noodles. Each recipe will vary, but common ingredients include coconut milk, curry paste or powder, vegetables, ginger, garlic, and other spices. Thanks for the idea, Linley! How To Freeze Tomato Sauce From Fresh Tomatoes, 22 Healthy & Easy Meal Prep Dinner Recipes, 13 Easy Keto Dinner Recipes For Beginners. 5 Secrets to Healthy & Delicious Smoothies Feel free to use Jasmine rice instead of rice noodles. While we eat a primarily plant based diet, you can really add anything you prefer into this coconut curry soup. Fridge: Store any leftover soup in the refrigerator for up to 4 days. Originally posted: October 8, 2022 By Sophia DeSantis. Bring to a light boil over high heat then reduce heat to medium-low. Ingredients 1 tofu block 2 T oil 1 inch fresh ginger peeled and diced 1 c onion diced 1 leek diced 1 c mushrooms diced 5 asparagus stalks diced c carrots diced c peas 1 c red cabbage diced Triple Ginger Vegan Cookies [Gingersnaps], Vegan Pulled Pork Sandwiches with BBQ Jackfruit. Throw everything but the coconut milk and rice (and skip the oil) into the pressure cooker and cook on high for 4 minutes. Now add your peppers and cook for 1-2 minutes before adding your garlic, ginger, curry and cumin. It's a one-pot vegetarian dish that is made by simply stirring everything together! Add the rice noodles to the hot water and stir. It also makes a great make-ahead dish for those lazy weekends. So glad you enjoyed the recipe! Does this soup freeze well? Dice carrot and potatoes. Add celery and carrots; cook and stir 6-8 minutes or until tender. Turn heat down to medium, cover, and simmer for 20 minutes (or until potatoes are fork tender.) Thanks for the great review! Last modified: October 16, 2022. A warmly satisfying vegan Coconut Curry Vegetable Soup with a silky, golden broth. This Coconut Curry Lentil Soup is a creamy, cozy hug-in-a-bowl! The full recipe for this healthy coconut curry soup recipe is below, but be sure to read through this post to make sure your homemade soup turns out perfectly, too! This is a wonderful and simple recipe. Filling and flavorful! Add in the coconut milk, broth and lime. Looks great, totally going to try making it but am I missing the roasted jalapeno part? Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Let me help you eat more plants! Can of chickpeas - They are excellent sources of protein, fiber, and carbohydrates making the dish extra hearty. 2 cups light coconut milk (about 1 13.6 fluid ounce/403 ml cans) 2 cup veggie broth , low sodium (or use regular and adjust salt) 1 tablespoons fresh lime juice 4 cups Asian style greens mix , 5 ounce container (I used the Earthbound farm brand) Salad hack: 4 cups Asian style greens mix , 5 ounce container (I used the Earthbound farm brand) We used red curry paste for this soup to add a bit of spice. The greens I used in this recipe are from Earthbound Farm Organic, the quality and flavor are always top notch! Keyword: Vegetarian Coconut Curry Soup Servings: 6 people Calories: 510kcal Author: Cindy Gordon Cook Mode Prevent your screen from going to sleep. is_redirect && ! Add more protein to this recipe by adding shrimp, shredded chicken, chunks of beef, or cubes of tofu. I'm not familiar with Balti curry specifically, but curry powder spice blends tend to vary by region so I'm guessing you should be able to substitute it just fine if it's a flavor/blend you enjoy! An easy to make dinner that is so good! Add cumin, coriander, turmeric, salt, and cayenne. The texture may change a little upon reheating, but I'm guessing it would still be okay. I let this cook for 3-5 minutes. Thanks! A healthy curry soup that is so filling and satisfying! This simple 7-ingredient soup only takes about 40 minutes from start to finish. This recipe is pretty forgiving and versatile. Wish I didnt forget a lime. If you want to read about all the great information I learned, see my page All About Organic for what it truly means to be organic, organic practices and truly reputable resources on the subject. + 1 tsp.) 1 1/2 cups canned (360 ml) coconut milk 1-2 tbsp soy sauce (gluten-free if needed) 1 tbsp maple syrup 4 oz rice noodles Fresh lime juice to taste Fresh cilantro and sesame seeds to garnish Instructions Watch the video (scroll down a bit) for easy visual instructions. Thanks for your input, however all of the red curry paste I have seen in the stores do not contain shrimp paste. Earthbound Farm was the very first organic produce brand and are also a certified B Corp. Curry powder - this unique spice will instantly make the dish richly sweet and savory with a touch of spiciness. You can also use other spices, but make sure to not use more than 2-3 at a time to keep the flavors well balanced. Peel, then finely chop. It is a delicious comfort food loaded with healthy, wholesome ingredients. Minced cilantro - sprinkle before serving for that refreshing taste. Garnish with fresh chopped cilantro if desired. I thought it was delicious. Thank you for the recipeWondering about the red curry paste? Made with chickpeas, brown rice, and a gorgeous line-up of other vegetables gently simmered in a thick, creamy coconut broth! The Great Jones The Dutchess is our favorite Dutch oven for every day cooking. Process on low setting for 15 to 20 seconds. Notify me via e-mail if anyone answers my comment. This coconut curry soup is the perfect weeknight meal. I bought a bag of sweet potato fries I diced. Onion and Garlic - these two aromatics create the ideal flavor base for the soup. Cook for 2-3 minutes, until onions start to sweat. Amazing right?! 1. What I also love about this dish is that every ingredient is interchangeable. Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Not only is it packed with vegetables and delicious noodles, but its also ready in only 30 minutes. I haven't tried freezing this recipe, but I think it could be doable. The longer it marinates the stronger the flavor. Super delish & easy. Spicy Soup 80.00 - - Coconut Milk Curry with Chicken 80.00 - - Clear Soup Tom Yum with Mixed Mushroom With golden needle mushroom, eryngii mushrooms and phoenix mushroom . Sweat this out for around 5 minutes. Do you make the vegetable broth or buy it already made? Cook for about 5 minutes, to release the flavors of the curry. I w made this twice, one as a vegan soup with vegetable broth, the other with chicken broth and chicken pieces. Great to hear you & your family enjoyed this one. Saut the onion, garlic, and bell pepper and stir for five minutes or until the vegetables are soft. Heat oil in a large stockpot over medium heat. Thank you for sharing this!!!! (Mostly whole food plant-based, oil-free, & gluten-free.) It's everything you need to warm yourself on those frosty days and nights. Bring to a boil and reduce heat to a simmer. I made this tonight with a few minor adjustments (I sauteed onion, garlic, and ginger before throwing everything else in the pot. Heat the remaining 2 tablespoons olive oil in a heavy bottomed pot, suitable for cooking the soup. I would love love love to have Thai soup again. Cook for 30 seconds. Next, add garlic, onion, and red pepper to the pot, toss, and cook for another 2-3 minutes. Add the coconut milk, broth and curry paste to a small cooking pot. Coconut Curry Soup Yield: 3 to 4 servings Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Coconut curry soup packed with vegetables is a flavorful vegan meal for those who love Thai curry Print Ingredients 2 Tbsp coconut oil , or avocado oil medium yellow onion, finely chopped 6 sweet baby peppers, cored and chopped I just added more curry because I like spicy, and then simmered it for an hour to really get the flavors meshing well. Strain the noodles and rinse with cold water. Add the coconut milk, veggie broth, curry powder, cumin, garam masala, chili powder, cinnamon and lentils. However there are many tutorials/guides online for making your own if you wish! This is a sponsored conversation written by me on behalf of Earthbound Farm Organic. Heat oil over medium heat in a large pot. Serve immediately and garnish with some cilantro if youd like. It's made with coconut milk, vegetables, and rice noodles. OMG, a vegan Thai curry soup?! Maybe some more coconut flavor? I am not a sweet potato fan, so I used a Russet potato instead and it was perfect. SIGN ME UP GIRL. Peel 3" piece ginger with a small spoon, then finely chop. If you are having trouble finding curry paste, check the international aisle. Third time making this soup and its been a hit every time! 5 Large carrots, 1 Large sweet potato. In a separate saucepan over medium heat, add oil, onion, celery, and carrot. For this soup you simply: For this recipe you will simmer in a large pot: Rice: Feel free to serve this soup with a spoonful of cooked brown rice.Bread: Warm pita or naan bread is great because it is delicious dipped in the flavorful, silky broth.Fresh herbs: We also enjoy topping our bowl with a tablespoon of fresh cilantro before serving.Protein: Add chickpeas (or other white bean of choice) or tofu for extra protein and fiber if you'd like.Citrus: Add a squeeze of fresh lemon juice or lime juice if desired. 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