Gingered Coconut Vegetable Soup Recipe Video
I love incorporating the last of my summer vegetables from my garden into this coconut soup I make when it's chilly in the morning. The soup contains no dairy but still maintains a rich a creamy mouthfeel using the coconut milk. How do you like to use the last of your summer vegetables?
Summary
Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings3
Interest GroupClassic
Ingredients
| Red onion | 1 Small, coarsely chopped (Coarsely chopped) | |
| Garlic cloves | 2 Medium, coarsely chopped | |
| Shiitake mushrooms | 1 Cup (16 tbs), coarsely chopped | |
| Ginger | 1 Teaspoon, coarsely chopped | |
| Olive oil | 2 Tablespoon | |
| Asparagus spears | 3 Medium, coarsely chopped | |
| Pattypan squash | 1 Medium, coarsely chopped | |
| Soy sauce | 1 1⁄2 Tablespoon | |
| Green onion | 1 Tablespoon, chop | |
| Ginger water | 1 Cup (16 tbs) | |
| Coconut milk | 3 Cup (48 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Tomato | 1 Small, dice | |
| Lime zest | 1 Teaspoon | |
| Chili sauce | 1⁄2 Teaspoon |
Directions
MAKING
1. In a skillet, add olive oil, the red onions, garlic cloves and ginger and sautee.
2. Add the shiitake mushrooms and toss.
3. Add 1 tablespoon of soy sauce, asparagus and squash and toss.
4. Add the green onions and ginger water.
5. In a bowl, mix the coconut milk and the cornstarch.
6. Add this mix into the skillet along with 2 cups of coconut milk and continue cooking.
7. Bring the soup to a boil and simmer.
8. Add diced tomatoes, salt, pepper and 1 tablespoon of soy sauce and simmer for 2-4 minutes.
9. Add more ginger water if you want a thinner consistency.
FINALIZING
10. Ladle the soup into a bowl.
11. Garnish with lime zest and chili sauce.
SERVING
12. Serve hot.
1. In a skillet, add olive oil, the red onions, garlic cloves and ginger and sautee.
2. Add the shiitake mushrooms and toss.
3. Add 1 tablespoon of soy sauce, asparagus and squash and toss.
4. Add the green onions and ginger water.
5. In a bowl, mix the coconut milk and the cornstarch.
6. Add this mix into the skillet along with 2 cups of coconut milk and continue cooking.
7. Bring the soup to a boil and simmer.
8. Add diced tomatoes, salt, pepper and 1 tablespoon of soy sauce and simmer for 2-4 minutes.
9. Add more ginger water if you want a thinner consistency.
FINALIZING
10. Ladle the soup into a bowl.
11. Garnish with lime zest and chili sauce.
SERVING
12. Serve hot.
Chef
