Name: Curry Coconut Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 red onion (large one, halved and thinly sliced); 4 gloves garlic (minced); 2 carrots (large and diced); 1 tbsp ginger (fresh ginger, minced); 2 cups mushrooms (Enoki mushrooms or Chanterelles or any other ones you like); 2 can coconut milk (2 x 13.5 fl-oz cans); 2 tbsp madras curry; 2 tsp tamari; 1 tsp date paste ((Home Made)); 3 tbsp flour (whole wheat flower); 2 cups spinach (roughly chopped); ¼ cup basil leaves (fresh basil, chopped); 1 can chickpeas (1 x 15-oz can); 1 lemon (juiced); 1 tsp sambal (or any other hot sauce to taste); 2 cups vegetable stock (low sodium or no salt added!)

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urry Coconut Soup.

Trying to get more mushrooms into your diet? This Thai curry coconut soup will give you the opportunity and more. The coconut milk and madras curry powder gives this dish a creamy and mild curry flavor.

Curry Coconut Soup

Trying to get more mushrooms into your diet? This Thai curry coconut soup will give you the opportunity and more.

5 from 3 votes

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Prep Time 20

Cook Time 30

Total Time 50

Course Dinner, Soups

Cuisine Asian, WFPB

Servings servings

Calories 312 kcal

Ingredients

1 red onion large one, halved and thinly sliced
4 gloves garlic minced
2 carrots large and diced
1 tbsp ginger fresh ginger, minced
2 cups mushrooms Enoki mushrooms or Chanterelles or any other ones you like
2 can coconut milk 2 x 13.5 fl-oz cans
2 tbsp madras curry
2 tsp tamari
1 tsp date paste (Home Made)
3 tbsp flour whole wheat flower
2 cups spinach roughly chopped
¼ cup basil leaves fresh basil, chopped
1 can chickpeas 1 x 15-oz can
1 lemon juiced
1 tsp sambal or any other hot sauce to taste
2 cups vegetable stock low sodium or no salt added!

Instructions

Peel the onion, cut in half and then thinly slice each half. Also prep all other ingredients.
In a large pot over medium to high heat, dry sauté the onions^*. Add some vegetable broth or a small amount of water to avoid burning. Add the carrots, mushrooms, garlic, ginger and sauté until tender (about 5 to 8 minutes).
^*Note: To dry sauté (or sautéing without oil!) use high heat and frequent movement to caramelize the food. An important thing to keep in mind is that foods will not brown, color or caramelize if you use liquid or have too much moisture. Once you achieve the desired coloration then add your liquid.
In a bowl, whisk together the coconut milk, curry powder, tamari, date paste and flour until creamy.
Add the coconut milk mixture to the pot, along with the remaining ingredients. Reduce the heat to low and simmer for about 20 minutes. Add some salt and pepper if needed.
Serve warm. I added some red pepper shavings as decoration.

Notes

You can serve this soup over a grain and make this meal even more filling.

Nutrition

Calories: 312kcalCarbohydrates: 17gProtein: 6gFat: 28gSaturated Fat: 24gCholesterol: 1mgSodium: 200mgPotassium: 608mgFiber: 3gSugar: 5gVitamin A: 4387IUVitamin C: 17mgCalcium: 53mgIron: 5mg

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