Go Back
+ servings
Coconut curry chicken soup

Coconut Curry Chick'n Soup - Vegan

Gourmandelle.com
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!
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 +

Ingredients
  

  • 30 g textured soy protein cubes
  • 1-2 shiitake mushrooms sliced
  • ½ red bell pepper sliced
  • 1 Tbsp green onion sliced
  • ½ small zucchini sliced
  • 1 garlic clove 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 Lveggie stock or water
  • 400 ml of 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.
Liked this recipe?Join the community and receive monthly recipes, straight to your inbox!