1 min read

Recipe for Vegan Coconut Curry Soup

There was a local bakery in North Kansas City that served up an amazing Chicken Curry Soup.  After they closed their doors, I decided I would come up with my own version of curry to serve to my customers.  My recipe would be similar, but not exactly the same.  Soon, my vegan version would become a taproom stable and fan favorite.  Since I decided to stop making food for our taproom customers, I have got lots of request for my recipe.  So, here it is…… Guten Appetit!

Amy’s Coconut Curry Soup

Serves 6

2 cans of full fat coconut milk (14 oz. each)

2 cups of veggie broth

3 T. yellow curry paste

1 T. grated fresh ginger root

2 stalks of fresh lemongrass (optional)

3 C. frozen veggie blend (California blend or your favorite)

3 medium Yukon gold potatoes, peeled and diced

Plenty of salt & pepper to taste

Heat all ingredients on the stove top at high heat until it comes to a boil.  Reduce heat to simmer and cover with lid.  Cook until potatoes are tender (about 20 minutes).  Remove from heat.  Remove lemongrass stalks.  Using an emersion blender, blend for a few minutes, still leaving some of the chunks of vegetables.  Serve with basmati rice, lime wedges, and cilantro.

*Add protein like cooked, diced chicken or shrimp if desired. 

*If you don’t have an emersion blender, you can blend 2-3 C. of soup, then add it back into the pot.

 

 


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