Coconut Vegetable Soup
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 2 shallots, minced
- 2 clove garlic, minced
- 14.79 ml minced gingerroot
- 1.23 ml crushed red pepper flakes
- 29.58 ml peanut oil
- 1 carrot, julienned
- 1 medium zucchini, julienned
- 354.88 ml napa cabbage, shredded
- 1 celery rib, finely sliced
- 946.36 ml chicken stock
- 170.09 g unsweetened coconut milk
- 1 stalk lemongrass, trimmed,pounded,and finely chopped
- 2.46 ml turmeric
- salt (to taste)
- 591.47 ml fresh bean sprouts
- fried red onion flakes (for garnish; optional)
- lemon wedge (for garnish; optional)
directions
- Heat oil in a saucepan; add shallots, garlic, ginger, and crushed red peppers and cook until it becomes aromatic.
- Add the carrots, zucchini, cabbage, and celery, stirring it up to coat veggies with spices.
- Add the stock, coconut milk, lemongrass and turmeric.
- Simmer soup, uncovered, on low heat, for 15-20 minutes, or until vegetables are cooked to your liking.
- To serve, place a small handful of bean sprouts in the bottom of each bowl.
- Top bean sprouts with soup, and garnish with onion flakes, and serve with a squeeze of lemon wedge.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
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