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!
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
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
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.