Coconut Vegetable Soup ๐ฅฅ๐ฅ๐
Overview:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Description:
This Coconut Vegetable Soup is a delightful blend of aromatic spices, nutritious vegetables, and creamy coconut milk, creating a harmonious and comforting dish that’s perfect for any occasion. Inspired by Indonesian flavors, this recipe incorporates the subtle sweetness of coconut with a hint of spiciness, resulting in a truly satisfying culinary experience. With the added crunch of fried onion flakes and the refreshing touch of lemon, each spoonful offers a burst of flavor that will tantalize your taste buds. Whether you’re craving a hearty meal or seeking a comforting bowl of warmth, this soup is sure to please your palate and leave you wanting more.
Ingredients:
- 2 shallots
- 2 garlic cloves
- 1 small piece of ginger root
- 1/4 teaspoon crushed red pepper flakes
- 2 carrots, sliced
- 1 zucchini, diced
- 1 cup napa cabbage, shredded
- 1 celery rib, chopped
- 1 1/2 cups vegetable stock
- 1 can (about 14 ounces) unsweetened coconut milk
- 1 stalk lemongrass, bruised
- 1 teaspoon ground turmeric
- Salt to taste
- Fresh bean sprouts, for garnish
- Lemon wedges, for serving
- Fried onion flakes, for garnish
Instructions:
| Step | Instructions |
|---|---|
| 1 | Heat oil in a saucepan over medium heat. Add shallots, garlic, ginger, and crushed red pepper flakes. Sautรฉ until fragrant, about 2 minutes. |
| 2 | Add sliced carrots, diced zucchini, shredded cabbage, and chopped celery to the saucepan. Stir well to coat the vegetables with the aromatic spices. Cook for an additional 3-4 minutes. |
| 3 | Pour in the vegetable stock and unsweetened coconut milk. Add the bruised lemongrass stalk and ground turmeric. Stir to combine all the ingredients. |
| 4 | Bring the soup to a gentle simmer, then reduce the heat to low. Allow it to simmer, uncovered, for 15-20 minutes or until the vegetables are tender to your liking, stirring occasionally. |
| 5 | While the soup is simmering, prepare the garnishes. Place a small handful of fresh bean sprouts at the bottom of each serving bowl. |
| 6 | Once the soup is ready, ladle it into the serving bowls over the bean sprouts. Garnish each bowl with a sprinkle of fried onion flakes for added crunch and flavor. |
| 7 | Serve the Coconut Vegetable Soup hot, accompanied by lemon wedges on the side. Squeeze some lemon juice over the soup just before enjoying to enhance the flavors. |
Nutritional Information (per serving):
- Calories: 284.2
- Fat: 19.4g
- Saturated Fat: 10.3g
- Cholesterol: 7.2mg
- Sodium: 380.6mg
- Carbohydrates: 20.6g
- Fiber: 2.8g
- Sugar: 8.7g
- Protein: 10.5g
Keywords:
Coconut, Fruit, Vegetable, Nuts, Indonesian, Asian, Spicy, Quick & Easy
Enjoy your Coconut Vegetable Soup! ๐ฅฃ๐ถ๏ธ๐
