Coconut Thai Soup- Vegan Style

Submitted by Dawn M.

"I recently turned to vegan cooking and realized I couldn't find any soups that were fulfilling or very tasty. Here is my very own soup that I am sure even a non-vegan will thoroughly enjoy. I hope all of you will try this recipe and feel happy when you are finished. P.S. You can substitute the canned tomatoes for fresh tomatoes if you would like. Enjoy! Mrs. Dawn Miller /Dash Point, WA."

 

• Ready In: 1hr 15mins
• Ingredients: 30
• Serves: 8-10

ingredients

• Recipe 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 (14 ounce) can hunt'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

directions

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. high heat.
4. Add onions, leeks, garlic (finely diced), celery and carrots.
5. Caramelize until a hint of brown color appears.
6. 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.
7. Cook until lightly boiling. Stir until No Chicken base dissolves.
8. Add rinsed lentils and split peas.
9. Stir together slowly.
10. Turn heat down to low/simmer.
11. 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.
12. Cook for 30 minutes covered or until lentils are soft.
13. Top with a sprig of fresh cilantro.