I love soup anytime of the year, so a few nights ago I decided to make one of my favorite soups- Thai coconut! This recipe is vegan and contains certain veggies that I love, but you can easily switch the veggies and chickpeas out to what you prefer.
Here’s what you’ll need:
Container of baby bella mushrooms, chopped
1 bell pepper, chopped
2 sweet potatoes, diced
Half of a sweet onion, diced
1 jalapeno pepper, finely chopped (omit or seed if you don’t like spicy)
1 inch or so of fresh ginger, peeled and finely chopped
3 garlic cloves, finely chopped
1/2 lemongrass stock, cut in half lengthwise. (Optional, but adds extra flavor)
1 can of chickpeas
2 tablespoons of sambal oelek or red Thai curry paste (less if you don’t like spicy)
1 can of full fat coconut milk (I get mine at Trader Joes, no added gums or extra ingredients!)
1 teaspoon of coconut sugar
1 box of low sodium vegetable stock
*If you aren’t vegan you can add a few tablespoons of fish sauce for extra flavor*
Preheat oven to 400 and roast your sweet potatoes for about 15-20 minutes, until soft. If you have time to simmer the soup for a while this step isn’t necessary, but it helps speed along the process if you are short on time!
While the sweet potatoes are cooking, heat a dutch oven over medium heat and add 2 tablespoons of olive oil. Add your mushrooms, bell pepper, onion, jalapeno, ginger and garlic. Let cook for about 3-4 minutes and then add your sambal oelek or Thai curry paste. Stir in your lemongrass if using and cook for another 3-4 minutes. Add in your can of rinsed chickpeas, the coconut milk, coconut sugar and vegetable stock. Stir and let it for about 10 minutes. After your sweet potatoes are done, add them to the dutch oven and season the soup to your liking with sea salt, pepper and maybe more garlic.
You can simmer it as long as you want, but at this point the soup is ready! If I have time, I’ll make this soup in the morning or early afternoon so it has time to sit in the fridge for a few hours- this helps the flavors mix! Either way, this soup is delicious, easy and really healthy! Top with whatever toppings you like, I like to add fresh jalapenos, cilantro, lime and crunchy chickpeas!