Thai Coconut Curry Soup

Soup. I make a lot of the stuff.

Produce On Parade - Thai Coconut Curry SoupIt's just such a great way to woof down a bunch of veggies...and such a delicious way. Plus, there's so many options and customizations. Also, who's going around not liking soup?! That's like someone saying they don't like music. It's just implausible. If someone tells you that they don't freaking love soup...they are not to be trusted. I warned you.

Produce On Parade - Thai Coconut Curry SoupA creamy, coconut based soup full of fresh veggies with a strong Thai influence thanks to cilantro, ginger, curry and lemongrass. A soup that's perfect for those January blues.

At least the states have snow. It's cold again here in Alaska, but we now have no snow to speak of after our little chinook! Not even one lousy, nasty snow berm in the median. It's that dire. 

Thai Coconut Curry Soup

Serves 10

  • Aromatics:
  • 1 Tbsp. coconut oil
  • 1 medium yellow onion, diced
  • 1 Tbsp. curry powder
  • 2 Tbsp. red curry paste
  • 1/2 tsp. turmeric
  • 3 garlic cloves, minced
  • 1 Tbsp. fresh ginger, minced
  • 1/2 Tbsp. fresh lemongrass paste (or half a stalk)
  • Veggies: 
  • 1 small carrot, thinly peeled and chopped in half
  • 1 red bell pepper, diced
  • 10 oz. fresh white mushrooms, sliced
  • 3 oz. fresh fancy snow peas, cut in half diagonally
  • Broth:
  • 8 cups vegetable broth (I used my homemade broth!)
  • 2 14 oz. canned full-fat coconut milk
  • 3 Tbsp. brown sugar
  • 1 Tbsp. worchestershire sauce
  • 1 Tbsp. soy sauce
  • 1/2 tsp. crushed red pepper
  • 1/2 Tbsp. miso paste
  • Conclusion:
  • 20 oz. firm tofu, drained and diced
  • 2 limes, juiced
  • handful of fresh spinach
  • 1/2 cup fresh cilantro, chopped
  • 2 green onions, thinly sliced

In a very large soup pot, heat the coconut oil over medium flame. Add the rest of the aromatic ingredients and saute until the onions begin to brown, about 5 minutes.

Meanwhile chop up the veggies. Add the veggie ingredients to the pot and saute until the carrots begin to soften, about 8-10 minutes. 

Produce On Parade - Thai Coconut Curry SoupProduce On Parade - Thai Coconut Curry SoupNext, add in all the broth ingredients, except for the miso paste. In a small cup, add about 1/2 cup of the warm broth and stir in the miso paste, until dissolved. Now, add to the pot and stir to combine.  

Turn the heat up to medium high and allow to cook for another 5 minutes, but do not allow it to boil. Once thoroughly heated, turn to low and add the conclusion ingredients. Allow to cook just long enough to heat the tofu. 

Produce On Parade - Thai Coconut Curry SoupServe hot and topped with extra chopped cilantro, mung beans or even a few crushed peanuts!

Produce On Parade - Thai Coconut Curry SoupIt was a frustrating day at work and nothing short of upsetting, so I'm listening to:

[soundcloud url="https://api.soundcloud.com/tracks/112436367" params="color=ff5500&auto_play=false&hide_related=false&show_artwork=true" width="100%" height="166" iframe="true" /]

And keeping in mind...

Produce On Parade 

[yumprint-recipe id='72']

Creamy Spiced Coconut Lentil Soup

If I ever get to death row...what? It could definitely happen, that's all I'm saying. I'm a pretty irritable person. Anyways, this is the meal I would ask for. No joke.  Try as I might, I can't figure out why it's taken me this long to share my all-time favorite, favorite, favorite recipe! I've even made it several times since I started this blog in April. I've also made it for Todd's family, who lives in Ohio, twice. While visiting, all us kids had to go on a grandadventure for ground cardamom. One of my favorite spices ever, I guess it's just not that hot in Ohio. Instead of buying a bottle for $13 we ended up getting only the amount needed for the soup, from Whole Foods in the bulk section for a quarter. Man, I wish we had a Whole Foods up here in Alaska. Sad face.

In August, coconut milk, spices, and even lemongrass paste were trucked all the way to Turks and Caicos (I still haven't posted any pics! Sorry!) That's 22 hours of flight time from Alaska! Just to make this soup. It's that good. I'd do anything for this soup. Okay? That's the the reality of it. 

I can't say whatexactly it is that I love so much about it. Just all of it. The combination of such aromatic spices, creamy coconut milk and hearty lentils is just...the best damn thing ever. Throw in a little sweet (sugar), a little sour (lemon juice) and some greens of course (kale) and there you have it. The best meal eva.

Creamy Spiced Coconut Lentil Soup


Creamy Spiced Coconut Lentil Soup
By

This soup is the best thing I've ever eaten. The combination of beautiful aromatic spices like cardamom and cinnamon, creamy coconut milk, and hearty lentils is just perfect. There’s a subtle sweetness, a little zestiness from lemon, and a healthy dose of kale for additional fiber and protein.

Ingredients
  • 1 ½ cup dry red lentils
  • 5 cups vegetable broth
  • 1 Tbsp. coconut oil
  • ¾ tsp. ground turmeric
  • ¾ tsp. curry powder
  • ½ tsp. ground cardamom
  • ½ tsp. ground cinnamon
  • sprinkle of crushed red pepper
  • pinch of fresh ground nutmeg
  • 1 large yellow onion, diced
  • 1 Tbsp. fresh lemongrass paste (or 2 stalks)
  • 1 tsp. fresh ginger paste (or minced ginger)
  • 2 tsp. dried thyme
  • 1 garlic clove, minced
  • 1 15 oz. can of full-fat coconut milk
  • ½ small bunch of kale, de-stemmed and chopped
  • 1 small lemon, juiced
  • 1 Tbsp. vegan sugar
  • ½ tsp. kosher salt
  • ½ cup cilantro, chopped
  • coconut flakes, for garnish (optional)
Ingredients
  1. In a large soup pot, combine the lentils and vegetable broth and bring to a boil over high heat, stirring occasionally. Once boiling, reduce to a simmer and allow to cook for about 20 minutes, or until the lentils are tender.
  2. Meanwhile, heat the coconut oil over medium-low in a large saute pan. Add in the turmeric, curry, cardamom, cinnamon, crushed red pepper, and nutmeg.
  3. Saute for about one minute, then add in the diced onion. Cook for about 5 minutes, or until the onions are limp. Add in the lemongrass, ginger, thyme, and garlic. Continue to saute for another few minutes, then remove from heat.
  4. Add the coconut milk as well as the cooked onions to the lentil mixture and stir. Now, stir in the chopped kale, lemon juice, sugar, and salt. Allow to cook for about 5 minutes, over low heat, or until the kale is tender.
  5. Serve hot and topped with a liberal amount of chopped cilantro and a sprinkle of coconut flakes!

    6. Prep time:
    Cook time:
    Total time:
    Yield: 6 servings

SAVE MONEY!

I buy my canned coconut milk here.

It’s only $2.20 per can vs $4 per can at my local grocery store Fred Meyer!

More Lentil Soup Recipes

Maybe this will be your new favorite dish, too?

Swaying to Vampire Weekend – Step

This recipe has been adapted many times over. I adapted my verison from Sprouted Kitchen, who adapted it from someone else, who adapted it from a cookbook!