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Gingered Coconut Vegetable Soup

SaludNapa's picture
I love incorporating the last of my summer vegetables from my garden into this coconut soup I make when it's chilly in the morning. The soup contains no dairy but still maintains a rich a creamy mouthfeel using the coconut milk. How do you like to use the last of your summer vegetables?
Ingredients
  Red onion 1 Small, coarsely chopped (Coarsely chopped)
  Garlic cloves 2 Medium, coarsely chopped
  Shiitake mushrooms 1 Cup (16 tbs), coarsely chopped
  Ginger 1 Teaspoon, coarsely chopped
  Olive oil 2 Tablespoon
  Asparagus spears 3 Medium, coarsely chopped
  Pattypan squash 1 Medium, coarsely chopped
  Soy sauce 1 1⁄2 Tablespoon
  Green onion 1 Tablespoon, chop
  Ginger water 1 Cup (16 tbs)
  Coconut milk 3 Cup (48 tbs)
  Cornstarch 1 Tablespoon
  Tomato 1 Small, dice
  Lime zest 1 Teaspoon
  Chili sauce 1⁄2 Teaspoon
Directions

MAKING
1. In a skillet, add olive oil, the red onions, garlic cloves and ginger and sautee.
2. Add the shiitake mushrooms and toss.
3. Add 1 tablespoon of soy sauce, asparagus and squash and toss.
4. Add the green onions and ginger water.
5. In a bowl, mix the coconut milk and the cornstarch.
6. Add this mix into the skillet along with 2 cups of coconut milk and continue cooking.
7. Bring the soup to a boil and simmer.
8. Add diced tomatoes, salt, pepper and 1 tablespoon of soy sauce and simmer for 2-4 minutes.
9. Add more ginger water if you want a thinner consistency.

FINALIZING
10. Ladle the soup into a bowl.
11. Garnish with lime zest and chili sauce.

SERVING
12. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Global
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Restriction: 
Vegetarian
Dish: 
Coconut Milk
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
3

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Average: 3.8 (4 votes)