Here's a tasty gluten-free recipe for veggie coconut soup courtesy of Chef Nancy Waldeck with Cancer Wellness at Piedmont.
Veggie Coconut Soup
- 2 Cups Coconut Milk
- 1 Cup Water
- 5 Lime Leaves
- 2” Lemongrass, Crushed
- 2 TB Canola Oil
- 1 Yellow Onion, Finely Chopped
- 2 Cloves Garlic, Grated
- 1” Ginger, Grated
- 2 Serrano, Jalapeno or Thai Chilies, Ribbed, Seeded and Minced
- 1 Tsp Sriracha
- 3 TB Tamari
- 1 TB Lemon Juice
- 2 Cups Broccoli, Chopped
- 2 Cups Cauliflower, Chopped
- 1 Eggplant, Chopped
- 1 Cup Wild Mushrooms, Chopped
- 3 TB Toasted Besan*
- ¼ Cup Ground Roasted Peanuts
- Chopped Cilantro and Unsweetened Coconut for Garnish
Toasted Besan* (Chickpea Flour): Place in a sauté pan and toast over medium heat until fragrant and a shade darker.
Place the coconut milk, water, lime leaves and lemongrass in a stockpot, and bring to a boil. Reduce the heat to low and allow to simmer while you start the rest of the soup.
In another large stockpot, cook the onion in the oil until golden. Add the ginger, chilies, Sriracha, tamari and lemon juice. Cook and stir until fragrant. Add in the broccoli, eggplant, mushrooms. Cook and stir until warm.
Remove the lime leaves and lemongrass from the warm coconut milk and pour the milk into the stockpot with the veggies. Add in the peanuts and besan powder to thicken the sour. Simmer for about 5 minutes. Serve with the coconut and cilantro toppings.