I absolutely LOVE Thai coconut soup. And I have made it before many times, but now that I am heading the whole food road, I needed to come up with a version that was equally satisfying. I think my first try was a success!
I was at Trader Joes recently and picked up some of their Miso Ginger Broth, thinking it would be a great base for any Vegetarian soup. Especially since many "veggie broths" leave much to be desired with flavor. I was a little nervous to just throw everything in, but it has always worked for me in the past, so why not? :-) I need to take a picture and add that as well, but in the meantime here is the recipe.
Chickpea & Vegetable Coconut Curry Soup
- 1 can chickpeas
- 2 carrots, peeled and thinly sliced
- 3 cloves garlic
- 2 Tbsp shredded fresh ginger
- 3 Tbsp Lime juice
- 1 tbsp + 1 tsp mild yellow curry paste (MUST HAVE- but make sure its meat free)*
- 4 cups Trader Joes Miso Ginger Broth* (or use vegetable stock and add Turmeric, Cumin, Coriander 1/4 Tsp ea.) (Only use the herbs if not using Miso base)
- 1 can organic coconut milk
- 1 Bunch Cilantro
- 3 Green Onions
- 1 Fresh slicer Tomato
- 3 Drops Youngevity Lemongrass Essential Oil (or if you have fresh lemongrass you can chop it into the soup)
Serve over Brown or White Rice w/ Chopped Cilantro and onions on top, and chunks of Fresh Tomato ( put in the soup)
Instructions
- Salute Garlic and carrots in a bit of water or Vegetable broth, Cook until garlic becomes translucent
- Add all but the last 4 ingredients
- Turn heat up to medium-high. Simmer for 15 minutes. Add more liquid as needed.
- Add 1 can of coconut milk. Bring back to a simmer for another 5 minutes.
- Taste and adjust the seasoning as necessary.
You could add potatoes, cauliflower, or any vegetables you want really and "beef" up this soup, lol. (Thats kind of a funny expression in this new perspective.
*I'm not 100% positive that the Miso Ginger Broth is Vegan, but there are no ingredients I can see that are in conflict. Same w/ the Curry Paste
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