Coconut Thai Soup- Vegan Style Recipe

Name: Coconut Thai Soup- Vegan Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 tablespoons olive oil; 2 garlic cloves; ¼ cup leek; ¼ cup red onion; ¼ cup sweet onion; 2 small carrots; ½ cup celery; 1 cup orange lentils; 1 cup split peas; 1 (14 ounce) canhunt's stewed tomatoes (drained); tomatoes; 14 ounces pineapple in juice, to taste (use half can (or more); 1 (14 ounce) can cream of coconut; 2 (14 ounce) 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

Servings: persons

3 -4 tablespoons olive oil
2 garlic cloves
¼ cup leek
¼ cup red onion
¼ cup sweet onion
2 small carrots
½ cup celery
1 cup orange lentils
1 cup split peas
1 (14 ounce) canhunt's stewed tomatoes (drained)
tomatoes
14 ounces pineapple in juice, to taste (use half can (or more)
1 (14 ounce) can cream of coconut
2 (14 ounce) 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

1
First: Rinse lentils and split peas; set aside.
2
Heat 3-4 tablespoons olive oil in a large kettle or pot.
3
Cook on med.
4
high heat.
5
Add onions, leeks, garlic (finely diced), celery and carrots.
6
Caramelize until a hint of brown color appears.
7
Proceed to pour in 3 cups water, 3 tbsp Better Than Bouillon (NO Chicken Base), 1 can coconut creme, 2 cans coconut milk and drained Hunt's stewed tomatoes, 1/2 can pineapples (tidbits and juice from can), 1 stalk lemongrass and fresh thyme.
8
Cook until lightly boiling.
9
Stir until No Chicken base dissolves.
10
Add rinsed lentils and split peas.
11
Stir together slowly.
12
Turn heat down to low/simmer.
13
Slowly add all spices: 2 tsp cayenne pepper, 1 tbsp Thai curry powder, 1 tsp garlic powder, 1 tsp salt, 1 tbsp cinnamon, 1/2 tsp nutmeg, a dash of ground cloves, 2 tsp oregano, 1 tsp basil, and pepper to taste.
14
Cook for 30 minutes covered or until lentils are soft.
15
Top with a sprig of fresh cilantro.

1068

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 3 -4 tablespoons olive oil, 2 garlic cloves, ¼ cup leek, ¼ cup red onion, and more.

Yes, Coconut Thai Soup- Vegan Style falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Thai Soup- Vegan Style

How did you like this recipe?

Frequently Asked Questions