Coconut Vegetable Soup Recipe

Name: Coconut Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 shallots, minced; 2 cloves garlic, minced; 1 tablespoon minced gingerroot; 1/4 teaspoon crushed red pepper flakes; 2 tablespoons peanut oil; 1 carrot, julienned; 1 medium zucchini, julienned; 1 1/2 cups napa cabbage, shredded; 1 celery rib, finely sliced; 4 cups chicken stock; 6 ounces unsweetened coconut milk; 1 stalk lemongrass, trimmed,pounded,and finely chopped; 1/2 teaspoon turmeric; salt (to taste); 2 1/2 cups fresh bean sprouts; fried red onion flakes (for garnish; optional); lemon wedge (for garnish; optional)

Servings: persons

2 shallots, minced
2 cloves garlic, minced
1 tablespoon minced gingerroot
1/4 teaspoon crushed red pepper flakes
2 tablespoons peanut oil
1 carrot, julienned
1 medium zucchini, julienned
1 1/2 cups napa cabbage, shredded
1 celery rib, finely sliced
4 cups chicken stock
6 ounces unsweetened coconut milk
1 stalk lemongrass, trimmed,pounded,and finely chopped
1/2 teaspoon turmeric
salt (to taste)
2 1/2 cups fresh bean sprouts
fried red onion flakes (for garnish; optional)
lemon wedge (for garnish; optional)

1
Heat oil in a saucepan; add shallots, garlic, ginger, and crushed red peppers and cook until it becomes aromatic.
2
Add the carrots, zucchini, cabbage, and celery, stirring it up to coat veggies with spices.
3
Add the stock, coconut milk, lemongrass and turmeric.
4
Simmer soup, uncovered, on low heat, for 15-20 minutes, or until vegetables are cooked to your liking.
5
To serve, place a small handful of bean sprouts in the bottom of each bowl.
6
Top bean sprouts with soup, and garnish with onion flakes, and serve with a squeeze of lemon wedge.

497

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.

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

You need 17 ingredients. The key ingredients include: 2 shallots, minced, 2 cloves garlic, minced, 1 tablespoon minced gingerroot, 1/4 teaspoon crushed red pepper flakes, and more.

Yes, Coconut Vegetable Soup 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 Vegetable Soup

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