This turns out to be a sweet, watery, grey soup with not much flavour. An easy 1-pot weeknight dinner ready in under 30 minutes. Very tasty recipe! .wprm-recipe-template-sassy-bitch h4, max-width: 850px; This makes it super budget friendly and super accessible for ingredients to be obtained from any grocery store. I make it almost every other week . Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. Amazing flavor. .wprm-recipe-template-sassy-bitch-container { Taste the soup and adjust the flavors if needed – it should be creamy, salty, and slightly sour. Legal. Allow to cook over low heat for one hour. Transfer to a medium-sized pot. Coconut soup has a long history in Thailand. } The best of all? The half Thai Chili is he perfect amount of heat. amzn_assoc_placement = "adunit0"; Perfect vegetarian weeknight dinner idea! Taste the soup and adjust the flavors if needed – it should be creamy, salty, and slightly sour. If you're not diet-restricted, you can add animal proteins including chicken, pork, beef, or seafood. I know winter is the perfect time to eat soup, but I make them all year long, even when it’s really hot outside (105ºF or 40ºC, I know, I’m crazy!) .wprm-recipe.wprm-recipe-template-sassy-bitch { (Nutrition information is calculated using an ingredient database and should be considered an estimate. Combine the vegetable broth, lemongrass, ginger, shallot, and Thai chiles in a deep skillet or soup pot and bring to a boil over medium heat. Now that the chilly weather is creeping in, it’s time to start thinking about getting creative with soups. } I’d suggest doing your very best to find galangal and if not, just leave it out rather than substitute for ginger. This coconut curry soup is an easy. I didn’t follow the recipe exactly, but I followed it for inspiration. Hi Pam! Vegan + Gluten Free . See disclosure policy. /* ]]> */ The orange color is because of the tamari My soup doesn’t taste like a sweet coconut milk soup, I’m so sorry the recipe didn’t work for you. font-family: inherit; /*wprm_main_font_family type=font*/ Heat to a gentle simmer. Secure the lid and set pressure release valve to "Sealing" position. Thai soup is one of my favorites! Turn heat to high, bring just to a boil, reduce heat to low, and simmer for 20 minutes, or until vegetables are cooked to your desired tenderness. line-height: 1.4em !important; /*wprm_main_line_height type=font_size*/ Also added cut baby corn and carrots and it was mouth watering. We also added a broccolini and small sweet red peppers. So glad you liked it Have a nice day! You’re so welcome Sounds so good! } « 15-Minute Basil Chimichurri Shrimp Skewers. This post contains affiliate links which help to offset the cost of running this blog without any additional cost to you. I’ve made this recipe at least 4-5 times now. Hi Trevor! I am a recipe developer, writer, and author of Simple Vegan Meals and Simple Vegan Smoothies CookBooks. Hi there, it's vegan. It's the ultimate, mildly spiced, comfort food that can be made in the Instant Pot or on the stove. Thank you! Thank you! What makes it distinctly Thai are the aromatics, curry paste, and coconut milk. The Kitchen Girl is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to amazon.com and affiliated sites at no cost to readers. If you store the soup in zip-top bags, it helps to freeze them flat and takes less freezer space. Also, despite the coconut milk, the flavour profile should be predominantly sour, followed by salty then sweet. I made it yesterday. would be a great idea, and you’d have more delicious broth. .wprm-recipe-template-sassy-bitch h3 { Stir and serve. Thai Coconut Curry Vegetable Soup. Yes, you can, although it will taste less sweet and not like the classic recipe . Keep in mind that frozen vegetables are partially cooked, so they might not have that 'crispness' you get from fresh vegetables and require less cook time, so you'll want to adjust the recipe accordingly. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. Hi Traci! Comment Policy: We want to hear from you, so please feel free to leave a comment (give us your feedback, share the ingredients you’ve modified or help other readers) and rate the recipe after you’ve made it. Oh my. Select "Sauté" on the Instant Pot and heat the COCONUT OIL.