Coconut Curry Chick'n Soup - Vegan
If you’re bored of basic soups, here’s an incredible recipe to try for a change: vegan coconut curry chick’n soup! Super healthy and bursting with incredible flavors!
Ingredients
- 30 g textured soy protein cubes
- 1-2 shiitake mushrooms sliced
- ½ red bell pepper sliced
- 1 Tbsp green onion sliced
- ½ zucchini sliced
- 1 clove garlic minced
- 1 tsp ginger minced
- 1 tsp lemongrass chopped
- ½ Tbsp tamari or soy sauce
- 1 Tbsp red curry paste
- ½ lemon juiced
- 1 Tbsp cilantro chopped
- 1 Tbsp coconut oil
- 1 L vegetable stock or water
- 400 ml coconut milk
- Salt
Instructions
- In a pot, add the coconut oil, red pepper, and mushrooms and sautee for 3-5 minutes.
- Add the ginger, garlic, and curry paste, stir and cook for another 3 minutes.
- Add the veggie stock, soy cubes, green onion, lemongrass, lemon juice, tamari/soy sauce, and coconut milk.
- Bring to a boil, lower the heat and simmer for 15-20 minutes, adding the zucchini half-way through.
- Season with salt to taste. Serve with fresh cilantro.