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–+ servings
Coconut curry chicken soup

Coconut Curry Chick'n Soup - Vegan

If you're bored of basic soups, try this vegan coconut curry chick'n soup for a change. Super comforting, healthy, and bursting with bold Thai-inspired flavors!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Choose Serving Size 4

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 to taste

Instructions

  • In a pot, add the coconut oil, red bell pepper, and mushrooms and sauté for 3-5 minutes.
  • Add the ginger, garlic, and curry paste, stir, and cook for another 3 minutes.
  • Add the vegetable stock, soy cubes, green onion, lemongrass, lemon juice, tamari/soy sauce, and coconut milk.
  • Bring to a boil, then lower the heat and simmer for 15-20 minutes, adding the zucchini halfway through.
  • Season with salt to taste. Serve with fresh cilantro.

Notes

Make sure your red curry paste is certified vegan, as many brands contain shrimp paste or fish sauce. Store leftovers in the fridge for up to 3 days; the flavors deepen overnight.