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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
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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