❤️ Why You’ll Love Coconut Curry Soup
Quick: The prep time for this is only 10-minutes, and in total it only takes 45-minutes to make Colorful: If you want a dish that will wow your family and friends this is it, and not just for the taste, it’s so beautiful with the colorful broth and toppings Flavorful: Curry is supposed to be jammed with flavor and this does not fall short. This soup is so damn delicious!
🍲 Ingredients
Fresh Ingredients: Have you ever walked down the “ethnic” food aisle at the grocery store only to find prepackaged and boxed curries and noodle bowls? Please friends, quickly divert your eyes and get out of aisle 10! The essence of most curries, rice dishes, or noodle bowls relies on real ingredients and fresh produce to achieve that punch of flavor we’ve come to love and crave. That’s why I wanted to make this one-pot coconut curry soup to show you how easy it is to create depth and rich flavors in your own kitchen. The ingredient list is full of fresh vegetables including butternut squash and simple elements that you probably already have in your kitchen. The best part is that it can be made in one pot! Making it easy for you to whip up for the whole family. Nutritional Yeast: Nutritional yeast is definitely on its way to the main stage of trendy foods, and for good reason. This nutty-tasting deactivated yeast is a plant-based eater’s cheesy dream. It’s often used as a substitute for parmesan cheese, sprinkled on top of popcorn, mashed in with your potatoes, and mixed in anywhere else you’d like to add that distinctive umami taste. I usually keep my pantry stocked with Bob’s Red Mill nutritional yeast for this occasion. Along with its many uses, this vegan superfood also has a lot of nutritional benefits, in just 1/4 of a cup you will be adding:
8 grams (g) of protein 3 g of fiber 11.85 milligrams (mg) of thiamine, or vitamin B-1 9.70 mg of riboflavin, or vitamin B-2 5.90 mg of vitamin B-6 17.60 micrograms (mcg) of vitamin B-12
👩🍳 How to Make Coconut Curry Soup
🗒 Substitutions
Coconut Oil: swap for any kind of cooking oil like olive oil or avocado oil Coconut Milk: I promise this won’t have a heavy coconut flavor to it but you can always swap for another milk product Coconut Aminos: This can be swapped with soy sauce instead Tofu: Swap for cooked chicken if you aren’t on a vegetarian or vegan diet
🗒 Best served with
Asian-Inspired Broccoli Salad Veggie Spring Rolls with Mango Salsa Rice Paper Rolls with Peanut Sauce
👝 How to Store Leftovers
This will last for up to 5 days in a tight sealed container in the fridge.
🤔 Common Questions
Disclaimer: This post was sponsored by Bob’s Red Mill
