Asian-Inspired Vegan Coconut Soup

Vibrant Asian-inspired vegan coconut soup in a bowl, featuring carrots, red bell pepper, and shiitake mushrooms, garnished with cilantro and chili flakes, on a wooden table.
Asian-Inspired Vegan Coconut Soup

Introduction

Today's recipe introduces a soothing, flavorful Asian-inspired vegan soup that's perfect for any season. This vibrant blend of fresh vegetables, aromatic spices, and rich coconut milk is sure to please any palate while providing a comforting, nutritious meal.

Ingredients

  • 1 tablespoon coconut oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 lemongrass stalk, finely chopped
  • 2 carrots, sliced
  • 1 red bell pepper, chopped
  • 1 cup shiitake mushrooms, sliced
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 can (400 ml) coconut milk
  • 4 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro and chili flakes for garnish

Instructions

  1. Heat the coconut oil in a large pot over medium heat.
  2. Add the onion, garlic, ginger, and lemongrass. Sauté until the onions are translucent.
  3. Add the carrots, red bell pepper, and shiitake mushrooms. Cook for about 5 minutes, or until the vegetables start to soften.
  4. Stir in the curry powder and turmeric, cooking for another minute until fragrant.
  5. Pour in the coconut milk and vegetable broth, bringing the mixture to a boil.
  6. Reduce the heat and simmer for 20 minutes.
  7. Stir in the soy sauce and lime juice. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh cilantro and chili flakes.

Enjoy this delightful soup as a light meal or as a starter to a larger feast. Its complex flavors and hearty texture make it a favorite for both family dinners and casual get-togethers.

Hiroshi

Additional Information
NutritionfactsCalories: 180, Fat: 12g, Carbs: 16g, Protein: 4g 
Preparation Time40 minutes 
Allergy InformationContains coconut, soy. Gluten-free.