coconut milk soup

This coconut milk cream of mushroom soup is decadent, luxuriously creamy, and loaded with fresh mushrooms. Vegan, vegetarian, &amp; dairy free!

Mushroom Soup with Coconut Milk

olive oil

onion

garlic (minced)

mushrooms (sliced)

Himalayan sea salt

herbes de provence (or thyme)

flour (*see note below for gluten free version)

No-Salt-Added Vegetable Stock

coconut milk (full fat unsweetened)

Himalayan Sea Salt and Pepper to Taste

In a large pot, heat the olive oil over low heat.  Add the onion, garlic and saute for 5 or 6 minutes until veggies become soft.

Add the salt, Herbes de Provance , and mushrooms and saute for about 10 minutes on low heat, covering the pot in between stirring.

Stir in the flour, and mix well which will form a thick roux with the flour and the water released from the mushrooms.

To the pot, add the vegetable stock, coconut milk, and simmer for an additional 15 minutes until the mushrooms are soft and cooked through.

Sprinkle with salt and pepper to taste and garnish with fresh thyme.

https://www.youtube.com/watch?v=zC28D-7qMCE

Get the full recipe here: https://theherbeevore.com/coconut-milk-cream-of-mushroom-soup-vegan-gluten-free/

This mushroom soup with coconut milk recipe is decadent, luxuriously creamy, and loaded with fresh mushrooms. It’s ready in just 20 minutes, and is vegan, vegetarian, and dairy free.

This easy mushroom soup is one of the most popular soups on my site, and one of our absolute favorites. It’s thick, rich, creamy… and healthy, made with whole food pantry staple ingredients. Enjoy a big bowl, or use it in recipes that call for cream of mushroom soup!

Mushroom Soup with Coconut Milk Recipe (Dairy Free) #recipes #shorts

These coconut rice noodles are packed with spring green vegetables like asparagus, spinach, and zucchini, and only need about 15 minutes from start to finish. Vegan, gluten free (with brown rice noodles), and with a creamy coconut milk ginger base.

Spring Green Vegetable Coconut Rice Noodles

coconut oil

garlic

ginger

zucchini

sea salt (to taste)

pepper

cayenne pepper (to taste)

400 ml canned coconut milk

vegetable broth

brown rice noodles

green asparagus (woody ends removed)

sprouting broccoli

baby spinach

lime juice

cilantro

In a large pot, heat the oil over low-medium heat. Add the onion and sauté for a couple of minutes, or until softened and fragrant.

Add the garlic, ginger, and zucchini, cook for another minute. Stir in the salt, pepper, and cayenne pepper and cook for another 30 seconds.

Pour the coconut milk and vegetable broth into the pot, cover, and increase the heat to high to bring to a low boil. Prepare the rice noodles according to package instructions while you&#39;re waiting. Do not cook the rice noodles in the broth.

Once the broth has reached a low boil, reduce the heat to medium. Add the asparagus and broccoli, cooking for two minutes, covered, or until the asparagus is bright green and just tender.

Remove from the heat and stir in the spinach. Ladle out into bowls and add the prepared rice noodles.

Top each bowl with a squeeze of lime juice and a few cilantro leaves, and serve hot.

Soy-free, refined sugar-free Thai Tom Kha Gai made in just 30 minutes

Thai Tom Kha Gai

Tbsp avocado oil

mushrooms (chopped)

chicken broth

coconut milk

chicken breast (chopped)

ginger,

lemongrass

Tbsp Truvia Natural Sweetener

Tbsp fish sauce

tsp lime zest***

Tbsp lime juice***

Tbsp red curry paste

Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until the edges begin to brown, about 5 to 8 minutes.

Add the garlic and mushrooms and continue sauteing another 3 minutes, until mushrooms begin to sweat.

Stir in the remaining ingredients, stir well, cover the pot, and bring to a full boil. Reduce the heat to a simmer and cook 20 minutes, or until the soup is very aromatic and the chicken is cooked through.

Remove and discard the lemongrass before serving.

Serve soup in big bowls with lime wedges and cilantro.

Absolutely delicious! Thanks so much for sharing. Will be making this for years to come.  I added some more vegetables (baby corn, carrots and mushrooms), red Thai chilli’s, thin rice noodles, two cans of coconut milk as you suggested in your notes. I left out the fish sauce just because we don’t eat fish sauce and used olive oil and brown sugar instead of avocado oil and sweeter as it’s what we had on hand. Thank you once again!

Make this easy Thai coconut soup with lemongrass, ginger, chili paste, and coconut milk for a sweet, savory, creamy soup full of flavor and nutrients!

Thai Coconut Soup Recipe

olive oil oil

Tablespoon ginger

Tablespoon asian chili paste, adjust to spice preference (see notes)

fresh lemongrass, peeled and cut into 1 inch pieces

curry powder (see notes)

organic broth or vegetable stock

fish sauce

raw sugar

15-ounce (2 cups) canned regular or light coconut milk

white mushroom caps, sliced

lime zest (1 lime)

scallions (green portion)

Fresh torn cilantro

red Thai peppers (seeds

Optional add-ins: cooked shrimp, chicken, tofu, any other shredded

Heat oil in a large pot over medium heat on the stovetop. Add ginger, garlic, chili paste, lemongrass, and curry powder. Cook, stirring often, for 1-2 minutes or until very fragrant.

Stir in the broth, fish sauce, and sugar then reduce the heat to low and simmer for 10 to 15 minutes. Optional but could take away flavor &#8211; strain ginger/lemongrass from the broth. 

Pour in the coconut milk and stir until creamy. Add the mushrooms and lime zest. Continue to cook on low to medium-low heat until mushrooms are cooked through and soft or about 5 to 8 minutes. If using, the optional protein options can be added with the mushrooms.

Stir in the lime juice;  garnish with chopped scallions, cilantro and sliced red Thai pepper, if desired.

Store cooled soup in the fridge for up to 4 days.

I love this!  Added mushrooms and chicken and was amazing

This Coconut Swamp Soup combines chicken, rice, spinach and fresh herbs in a creamy coconut broth with ginger, jalapeño and lime.

Coconut Swamp Soup Recipe | Marion&#039;s Kitchen

x Marion’s Kitchen Thai Green Curry Kit, which includes:

– GREEN CURRY PASTE

MILK

– DRIED THAI HERBS AND CHILLI

SHOOTS

vegetable oil

(750 milliliters) chicken bone broth or chicken stock

jalapeño, roughly chopped

garlic cloves,

x 2.5cm piece fresh ginger, peeled and roughly chopped

parsley leaves and tender stems

rice

cooked chicken, shredded (we used roasted chicken)

soy sauce

Lime wedges, to serve

Marion’s Kitchen Garlic Chilli Crisp, to serve

Step 1

Add the chicken broth, spinach, jalapeño, garlic, ginger, BAMBOO SHOOT and parsley to a blender. Blend until smooth.

Step 2

Heat the vegetable oil in a large saucepan over medium heat. Add the THAI GREEN CURRY PASTE and cook for about 1 minute or until fragrant.

Step 3

Pour in the blended green broth, COCONUT MILK and DRIED THAI HERBS &amp; CHILLI. Leave out the dried chilli for a milder soup or chop it before adding for extra heat. Bring to a gentle simmer and cook for 10 minutes.

Step 4

Add the cooked chicken, rice and soy sauce. Simmer for another 5-7 minutes or until everything is heated through.

Step 5

Stir through 1 tablespoon of lime juice. Taste and add more lime juice or soy sauce if needed. Ladle into bowls and serve with lime wedges. And a drizzle of Garlic chilli crisp (if using).

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