Thai Coconut Vegetarian Soup With Mock Noodles

Thai Coconut Vegetarian Soup

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Thai Coconut Vegetarian Soup With Mock Noodles

My brothers girlfriend (Leslie) sent me a wonderful Thai Coconut Chicken Rice Soup recipe that I decided to make this week with some modifications. I wanted to take her recipe and make it into a vegetarian soup similar to Happy Planets Thai Coconut Soup that I tried a few weeks back.

I added a fair bit of veggies to replace the chicken and rice.  Note: this is a large batch of soup to have as left overs or even freeze. My decision to omit rice is because I find rice gets too mushy the next day or when freezing. I decided to use bamboo shoots as a substitute for rice – they were some mighty fine mock noodles I must say! Happy Planets Thai Soup gave me the ideal of adding bamboo shoots.

The Verdict of Thai Coconut Vegetarian Soup? I think this soup should not be made without the red chile thai and lime juice. They both work together very well. The red thai gives it a superb heat (may be a tad too hot for some folks though) and the lime juice gives it a great acidic freshness. I love the bamboo shoots as a substitute for rice or noodles, they were almost noodle-like and thicker pieces than what Happy Planets soup had. This is also one soup that get’s better the next day – I had it 3 days in row for lunch and froze the rest for a later date.

Thai Coconut Vegetarian Soup Ingredients:

  • 2 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, minced
  • 3 celery stalks, chopped
  • 2 carrot, julienned
  • 10 button mushrooms, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 red thai chile, finely chopped
  • 1 cup bamboo shoots, julienned
  • 1 can of baby corn, cut in thirds (if whole in can)
  • 1 tablespoon red curry paste
  • 1 lemongrass stalk, halved or quartered and bruised
  • 7 cups low sodium vegetable broth
  • 1 can light unsweetened coconut milk
  • 1 1/2  cup fresh baby spinach
  • ground pepper to taste
  • 1 tablespoon lime rind
  • 1/8 cup lime juice
  • 4 tbsp fresh cilantro, chopped

Thai Coconut Vegetarian Soup Instructions:

  1. Saute onions, garlic, and ginger for 3 minutes.
  2. Add mushrooms, carrot, celery, red pepper, red thai chile, sauté for 3 more minutes.
  3. Add red curry paste, baby corn, bamboo shoots, lemongrass, vegetable broth, coconut milk. Bring to boil and turn down to simmer until vegetables are tender.
  4. Add baby spinach and cook until wilted.
  5. Add lime rind, lime juice, ground pepper.
  6. Ladle in bowls and garnish with cilantro and more pepper (if desired).

What I changed from the original recipe:

  • omitted chicken, rice, white sugar, snap peas
  • added 1/8 cup lemon juice
  • added lemon grass, bamboo shoots, red thai chile, baby corn, red curry paste, garlic
  • used low sodium vegetable broth instead of chicken broth
  • increased cilantro to 4 tablespoons

Soup Mistress Rating for Thai Coconut Vegetarian Soup:

Healthy (+ slimming + low sodium): (4.5/5)
Presentation: (4.5/5) 
Taste: (4.5/5) 

Pumpkin Coconut Soup Perfect for Thanksgiving Dinner Starter

Pumpkin Coconut Soup

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The completed pumpkin coconut soup top view.

Living Wihout MagazineThe other day I picked up a great magazine called Living Without at Choices Market. The magazine is for those with food allergies and sensitivities – it has easy gluten free and dairy free recipes.

In October’s issue, the pumpkin coconut soup recipe grabbed my attention – it sounded pretty yummy and was perfect timing since I just picked up a nice sized pumpkin! It looked like an unique recipe that I never tried – sort of a Thai version and not the hum drum allspice / cinnamon flavors.

I am giving this soup a two thumbs up. It is a perfect soup for a Thanksgiving starter and it yeilds about 10-12 servings!

The recipe below is not a makeover per se, but I omitted the butter and tweaked some measurements (was a little bland so I increased coconut milk, garlic, ginger, lemon grass and red curry paste) as well as refined the instructions a tad.

This soup is:

  • vegetarian
  • vegan
  • gluten-free

Pumpkin Coconut Soup Ingredients:
(Note: this recipe serves 10-12. It is definitely a larger recipe and perfect if you are having a group over for Thanksgiving! Or alternatively, you can freeze the soup in freezer Ziplocs, like I have done.)

  • 4 tablespoons olive oil
  • 2 pounds pumpkin, cubed (I used about 26 cups)
  • 1 pound sweet potato, cubed (I used about 5 cups)
  • 1 sweet onion coarsely chopped (I used about 2 cups)
  • 1 leek, cleaned and coarsely chopped (I used about 2 cups)
  • 7 cloves garlic, peeled
  • salt and pepper
  • 3 tablespoons fresh ginger, chopped
  • lime juice (I used about 1/3 cup)
  • 3 teaspoons red curry paste
  • 4 (4 inch) pieces fresh lemon grass, smashed with the back of knife, more for garnish
  • 6 cups vegetable broth
  • 2 cans coconut milk

Cooking Instructions:

  1. Preheat over to 350 F (approx 176 C)
  2. Heat olive oil in roasting pan in oven for a few minutes. Add pumpkin, sweet potatoes, onions, leek and garlic in the pan and toss, coating everything with the oil. Sprinkle with salt and pepper. Cover with foil. Cook in preheated oven until the vegetables are soft (around 45 minutes), stirring 2-3 times during that time.
  3. Add cooked vegetables, their cooking juices, ginger, lime juice, red curry paste, lemon grass, vegetable broth and coconut milk into a large pot on stove top. Bring to a boil and then simmer for 25 minutes.
  4. Remove lemon grass. Puree soup and strain.
  5. Return soup to pot, and gently heat through. If soup is too thick, use more vegetable broth or add water.
  6. To serve, ladle hot soup into bowls.Garnish with very thin strips of lemon grass and freshly ground pepper. Serve immediately.

Soup Mistress Rating for Pumpkin Coconut Soup:

Healthy (+ slimming + low sodium): (4.5/5) 
Presentation: (3.5/5) 
Taste: (4.5/5)