Coconutlemongrassvegetableecstasysoup Recipes
VEGETABLE COUSCOUS
Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.
Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
VEGETABLE TOFU SOUP WITH LEMONGRASS AND COCONUT MILK
This is a Vietnamese-inspired soup, showcasing the fragrance of lemongrass. So good! Serve garnished with chopped cilantro. Depending on the curry powder you use, you may want to kick the heat up a notch with some chopped red chile peppers or hot sauce.
Provided by Uncle Jeffy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h13m
Yield 6
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a large pot over medium heat. Add onion; cook and stir until lightly browned, about 7 minutes. Stir in garlic and ginger; cook until fragrant, about 2 minutes. Add curry powder; cook and stir until fragrant, about 1 minute.
- Pour vegetable stock and coconut milk into the pot. Add yam, carrots, celery, lentils, lemongrass, and sugar. Increase heat to medium-high; bring to a boil. Reduce heat slightly; simmer until vegetables soften, 10 to 15 minutes. Season soup with salt.
- Heat remaining 3 tablespoons oil in a large nonstick skillet over medium heat. Add tofu in a single layer; cook until lightly browned, about 4 minutes per side. Stir tofu into soup.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 46 g, Fat 29.1 g, Fiber 11.1 g, Protein 12.4 g, SaturatedFat 14.4 g, Sodium 218.9 mg, Sugar 7.8 g
COCONUT LEMONGRASS VEGETABLE ECSTASY SOUP
Seriously, this Thai-style soup inspires your consumers to vocal joy. I made it a group of family members. Although my unadventurous dad's palate could do without, the remainder (none vegan) LOVED it and moaned happily, reminiscing about the restaurants where they'd had similar soups. Have also made for non-vegan friends, to rave reviews. You are, more than likely, going to need to go to an Asian market for the lemongrass, veggie fish sauce, curry and tamarind pastes. If you've never been, just take your time getting acquainted with the store, and ask for help if you can't find these things. While you're there, you might as well get the basil (Asian-style is different & more potent than Italian-style), coconut milk, soy sauce, ginger and dry shitakes: you'll have more choices and likely better prices than your standard grocer. And get some Sriracha hot sauce too. (Plastic bottle, bright orange sauce, green top.)
Provided by Lindsaybean
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat coconut oil over medium heat-do not let it smoke-and add carrots, bell pepper, celery and onion. Saute until crisp-tender.
- Add all ingredients, down to and including tamarind paste: broth, broccoli, lemongrass, potatoes, shitakes, chick peas, ginger, fish sauce, curry paste, soy sauce, tamarind paste.
- Bring to a boil, stirring frequently.
- Reduce heat to simmer: add remaining ingredients and simmer until potatoes are soft. Do taste tests from time to time. If the flavor is lacking, add more tamarind, or soy sauce, or fish sauce, or more curry paste if you like it HOT! You are unlikely to need to salt this soup with all those delicious seasonings. If you don't like the veggie-to-broth ration, add more broth.
- Remove lemongrass and serve (but put it back in with any leftovers in the fridge; this soup gets better every day). Put some Sriracha on the table for the hot-sauce devotees.
Nutrition Facts : Calories 761.4, Fat 26.5, SaturatedFat 24.6, Sodium 1181, Carbohydrate 128.1, Fiber 8.9, Sugar 90.9, Protein 9.9
AUTHENTIC THAI COCONUT SOUP
This soup is for Asian-food lovers. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!
Provided by MIREYZ
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
- Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
- To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 21.6 g, Fiber 2.1 g, Protein 15.3 g, SaturatedFat 18.4 g, Sodium 522.6 mg, Sugar 7.7 g
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