Green Coconut Zoodle Soup Recipes

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GREEN COCONUT ZOODLE SOUP

This vegan superfood soup has a zippy, practically neon broth made with cilantro and coconut milk. Zucchini noodles and baby bok choy are stirred in at the end for a toothsome texture and extra greenery, while roasted shiitake mushrooms and kabocha squash lend heft and depth.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 55m

Number Of Ingredients 15



Green Coconut Zoodle Soup image

Steps:

  • Preheat oven to 425°F. Toss shiitake caps and squash with oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and roast, flipping once, until golden and tender, 24 to 27 minutes.
  • In a pot, bring shiitake stems, coconut milk, 1 3/4 cups water, ginger, shallot, garlic, cilantro stems, brown sugar, and peeled lime zest to a bare simmer over medium heat. Reduce heat to low, cover, and simmer until flavors meld, 10 to 15 minutes. Strain, discarding solids, and let cool 10 minutes.
  • Transfer broth to a blender along with 1 cup packed cilantro leaves and purée until smooth. Stir in lime juice and fish sauce; season with salt and pepper. Return to pot and bring to a simmer. Stir in zucchini noodles and greens; simmer until tender, about 2 minutes. Serve immediately with roasted shiitake caps and squash, jalapeños and daikon, and a drizzle of oil.

4 ounces shiitake mushrooms, caps and stems separated
1/2 kabocha squash, seeded and cut into 1-inch wedges
3 tablespoons peanut oil, plus more for serving
Kosher salt and freshly ground pepper
1 can (14.5 ounces) coconut milk
1 (2-inch) piece fresh ginger, peeled and thinly sliced
1 shallot, peeled and quartered lengthwise
3 cloves garlic, smashed and peeled
1 bunch fresh cilantro, stems separated and roughly chopped
2 tablespoons light-brown sugar
Peeled zest and juice of 1 lime
3 tablespoons fish sauce
2 cups zucchini noodles (4 ounces)
4 cups mixed Asian winter greens, such as bok choy and mizuna
Sliced jalapeños and purple daikon, for serving

THAI (GREEN CURRY COCONUT) SOUP

This has wonderful Thai creamy flavour. Don't let the long list of ingredients deter you. It's very easy to make and the veggies can be substituted for whatever you have on hand.

Provided by Pam 5

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17



Thai (Green Curry Coconut) Soup image

Steps:

  • Melt butter in large stock pot.
  • Add garlic, ginger, onions, celery and cook until tender.
  • Add the rest of the vegetables and simmer 10 minutes longer.
  • Add the broth, milk and curry paste.
  • Simmer for 15 minutes.
  • Add fish oil and cilantro to taste.

Nutrition Facts : Calories 297.6, Fat 27.3, SaturatedFat 22.9, Cholesterol 8.1, Sodium 401.8, Carbohydrate 11.3, Fiber 2, Sugar 3.6, Protein 6.7

1 tablespoon butter
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 1/2 red onions, chopped
2 celery ribs, chopped
2 large carrots, sliced thin
10 large mushrooms, sliced
1/2 red pepper, chopped
1/2 stalk lemongrass, minced
1 cup kale or 1 cup spinach leaves, chopped
1 cup green beans, trimmed and cut in half
2 cups cooked cubed chicken
2 (450 ml) cans coconut milk
900 ml chicken broth or 900 ml vegetable broth
1 tablespoon green curry paste
1/3 cup fresh cilantro, chopped
1 teaspoon fish oil

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