Coconut Thai Soup- Vegan Style

May 20, 2023May 20, 20230 1
Coconut Thai Soup- Vegan Style
in Soup

Prep

30 min

Cook

1 hour

Ready In

1 hour 30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 -4 tablespoons olive oil
2 garlic cloves
1/4 cup leek
1/4 cup red onion
1/4 cup sweet onion
2 small carrots
1/2 cup celery
1 cup orange lentils
1 cup split peas
1 can hunt 's stewed tomatoes ( drained )
tomatoes
14 ounces pineapple in juice , to taste ( use half can ( or more )
1 can cream of coconut
2 cans coconut milk
5 -6 cups hot water
3 tablespoons vegetarian chicken bouillon cubes ( No Chicken Base )
1 sprig fresh cilantro
1 stalk lemongrass
thai curry powder
salt
pepper
cayenne pepper
cinnamon
nutmeg
ground cloves
oregano
basil
thyme
garlic powder
bay leaf

Nutrision Information

Servings Per Recipe
8
Calories
428
Sugar
14g
Fat
28g
Coconut Thai Soup is a popular dish in Thai cuisine, known for its rich and complex flavors. This vegan version uses lentils and split peas as the base for a hearty soup that is packed with vegetables and spiced with a blend of fragrant herbs and spices. The addition of pineapple provides a natural sweetness to the soup, while the cream of coconut adds a rich and creamy texture. This soup is perfect for a cozy night in or for entertaining guests. Serve it with a side of crusty bread or jasmine rice to complete the meal.

Instructions

1.In a large pot, heat up the olive oil over medium heat.
2.Add in the garlic, leek, red onion, and sweet onion. Cook until the onions are translucent.
3.Add in the carrots and celery, and cook for a few minutes until slightly softened.
4.Add in the lentils and split peas, and stir to coat.
5.Add in the diced stewed tomatoes, pineapple (with juice), cream of coconut, and coconut milk. Stir until well combined.
6.Add in the hot water and vegetarian chicken bouillon cubes. Stir until the cubes dissolve.
7.Tie the cilantro and lemongrass together with kitchen string, and add to the pot.
8.Stir in the thai curry powder, salt, pepper, cayenne pepper, cinnamon, nutmeg, ground cloves, oregano, basil, thyme, garlic powder, and bay leaf.
9.Bring the soup to a boil, then reduce the heat to low and let it simmer for about an hour, stirring occasionally.
10.Remove the cilantro/lemongrass bundle and bay leaf before serving. Enjoy!

PROS

This coconut thai soup is vegan and packed with nutrients from the vegetables, legumes, and spices.

The sweetness of the pineapple and cream of coconut provide a delicious balance to the heat from the spices.

This soup can be easily customized by adjusting the level of spice to personal taste.

CONS

This soup is high in sodium due to the use of bouillon cubes.

It also requires a fair amount of prep time for chopping the vegetables and simmering the soup for an hour.

HEALTH & BENEFITS

This soup is high in fiber from the lentils, split peas, and vegetables, which can help with digestion and heart health.
Many of the spices used in this recipe, such as cinnamon and nutmeg, have anti-inflammatory properties and may help with regulating blood sugar levels.

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