STREAMING NOW: The Layover

(Vegan) Coconut Curry Soup

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Alpha Bits' cafe located in Mapleton, Oregon. This soup reminded me of a simplified version of Thai yellow curry. I played with some of the ingredients, added a couple things and cleaned up the directions. You can use any kind of mushroom-for us it's usually cremini or oyster mushrooms. However for this soup recipe we tried Oregon harvested 'hedgehog' mushrooms. Fast and easy to make! Note: [some] types of curry paste contain ghee (butter). Yield with original recipes says this serves four but I think it's closer to two servings-perhaps three servings at most. And in conclusion-after preparing this soup I decided next time to add a protein: 1 cup firm tofu cut up into small cubes and sauteed with the carrots, onions, etc. For the carnivores, add 1 cup cooked chicken, cubed when you add the green beans and asparagus. I did however add a scoop of hot cooked white jasmine rice to the soup just before serving.”
READY IN:
25mins
SERVES:
2-4
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

  • 2 -3 carrots, sliced into 1/4-inch coins
  • 1 medium-large yellow onion, diced small
  • 1 -2 teaspoon curry powder (start with a small amount-about 1 teaspoon then add more to taste and to the level of heat desired) or 2 -4 tablespoons curry paste, to taste (start with a small amount-about 1 teaspoon then add more to taste and to the level of heat desired)
  • oil, for sauteeing
  • 1 cup fresh green beans and 1 cup asparagus (I added one cup fresh green beans and one cup asparagus cut up into 1-inch slices)
  • 1 12 cups mushrooms, sliced (read intro)
  • 2 teaspoons lemongrass puree, to taste
  • 7 ounces unsweetened coconut milk (add more coconut milk or vegetable broth to desired thickness)
  • 8 ounces vegetable broth (or more)
  • fresh cilantro, for garnish
  • salt, to taste
  • cracked black pepper

Directions

  1. In a large pot, sautè carrots, onions and curry powder (or curry paste) in oil on medium heat for 2-3 minutes.
  2. Stir in the green beans, asparagus and mushrooms; sautè another few minutes or until the mushrooms are slightly softened.
  3. Stir in the lemongrass puree, coconut milk and vegetable broth. Heat through until hot (not boiling!) for only a few minutes, remove from the stove top* and serve immediately.
  4. Garnish soup with fresh cilantro. Season with salt and pepper, to taste.
  5. *Remember the soup will continue to cook, the asparagus will start to go soggy and the green beans will turn that unappetizing army green color so DON'T overcook.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: