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Coconut vegetable soup with fresh coriander
Rich and comforting coconut broth loaded with garden vegetables.

Creamy coconut & vegetable soup

Author: Flavelo
Recipes Vegetarian & Vegan Soups
The magic of this soup lies in the meeting of silky coconut milk and refreshing ginger. The Thai-inspired flavour profile not only warms you on cooler days but immediately wakes up the taste buds due to the spicy-creamy contrast. The crunch of the vegetables and the smoothness of the broth create a harmony that elevates a simple weekday dinner to a celebration.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Sharp kitchen knife (for precise vegetable chopping)
  • Chopping board
  • Large, heavy-bottomed pot (for even heat distribution)
  • Wooden spoon
  • Vegetable peeler
  • Grater (for ginger)

Instructions

1 ✓

Prepare the vegetables: chop the onion finely, crush the garlic, grate the ginger. Cut the carrots and courgette into uniform, approx. 1x1 cm cubes.

Tip: Uniform size is not only aesthetic but ensures every bite cooks at the same time.
2 ✓

Heat the olive oil in the pot over medium heat, then add the onion. Sauté until translucent and shiny, but not browned.

Tip: Salting at this stage helps draw water from the onion, so it softens instead of frying (osmosis).
3 ✓

Add the crushed garlic and grated ginger, then fry while stirring for another half minute until you smell an intense aroma.

Tip: Essential oils dissolve best in fat, so it's important to 'bloom' the spices in the fat.
4 ✓

Add the carrots and courgette, toss in the flavoured oil, and steam in their own juice for 4-5 minutes.

Tip: This pre-frying caramelises the sugars on the vegetable surface, adding deeper flavour to the soup (Maillard reaction).
5 ✓

Pour over the stock, season with salt and pepper, and cook over medium heat for 10-12 minutes until the carrot is 'tender-crisp' (if you prick it with a knife, it goes through with slight resistance).

Tip: Don't overcook the vegetables as they lose texture and vitamin content.
6 ✓

Stir in the peas and pour in the coconut milk. Simmer gently for 3-4 minutes.

Tip: Add the coconut milk at the end to preserve its creaminess and fresh taste.
7 ✓

Turn off the heat, squeeze in the lemon juice, and sprinkle generously with fresh coriander before serving.

Tip: Acidity (lemon) 'brightens' fatty dishes, counterpointing the sweetness of the coconut milk.

Recipe FAQ

What if the soup is too runny?
Let it boil for a few more minutes without a lid so excess water evaporates, or blend a little cooked vegetable and put it back to thicken.
The coconut milk split. Why?
This can happen if the soup boils vigorously on too high a heat. Always simmer coconut milk gently.
Can I use frozen vegetables?
Yes, but add them only in the last 5 minutes of cooking, otherwise they get too soft.

Ingredients

  • 400 ml Coconut milk (full fat, tinned)
  • 2 Medium carrots
  • 1 Tender courgette
  • 1 head Onion
  • 2 cloves Garlic
  • 1 tsp Fresh ginger (grated)
  • 150 g Peas (fresh or frozen)
  • 500 ml Vegetable stock (or water)
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1 pinch Freshly ground pepper
  • 1 bunch Fresh Coriander
  • 0.5 Lemon juice (to enhance flavours)