Coconut Lime Soup

By • September 8, 2013 0 Comments

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Author Notes: Zesty and light - the men in my family like to amp up the spiciness of this dish with extra hot chili suace. Serve with rice noodles and it's a one bowl meal. From www.livingplate.com, a whole food, plant-based resource for recipes and nutrition education.Living Plate

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Serves 4

  • 1 large shallot, chopped
  • 2 garlic scapes, tender parts chopped [can substitute with 2 cloves of garlic, chopped]
  • 2" piece of ginger, peeled, thinly sliced, and cut into slivers
  • 1 tablespoon Bragg's Liquid Aminos [or other soy sauce]
  • 4 cups vegetable broth
  • 1 cup water
  • 2 teaspoons + hot chili sauce [adjust to desired heat]
  • 8 ounces crimini mushrooms. washed and sliced
  • 4 dried kaffir lime leaves, whole
  • 1 1/2 cups corn kernels, frozen or fresh
  • 1 1/2 cups low-fat coconut milk
  • 1/4 cup lime juice
  • 1 cup spinach, chopped [chard works well too]
  • 8 ounces extra firm tofu, drained and cubed
  • 12 basil leaves [Thai or purple varieties are nice]
  • 1/4 cup cilantro, washed and chopped
  1. Place shallot, garlic, ginger, and ¼ cup of broth in a large sauce pot. Simmer until shallots are soft and mixture is fragrant.
  2. Add rest of broth, water, aminos, chili sauce, and mushrooms. Bring to a boil and simmer until mushrooms are soft, approximately 10 minutes.
  3. Add kaffir leaves, corn, coconut milk, and lime juice and simmer an additional 5 minutes.
  4. Stir in spinach, tofu, and basil. Remove from heat. Salt to taste. Let stand to cool.
  5. Meanwhile, prepare rice noodles as directed. Drain and immediately rinse in cool water.
  6. Add noodles to bowl and ladle soup on top. Serve with a garnish of cilantro, basil, and extra hot sauce.
  7. This soup can be served hot or cold.

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