Creamy Coconut Soup ★★★★★1 review

Serves 2 | Prep time: 15 mins | Cooking time: 15 mins

INGREDIENTS

• 2 Tbsp Extra Virgin Olive Oil⁣⁣
• 1/4 cup (13g) chopped onion⁣⁣
• 2 Tbsp chopped ginger or 1/2 tsp ginger powder⁣⁣
• 1 Tbsp minced garlic⁣⁣
• 2-3 Tbsp curry powder or curry paste (adjust to preference)⁣⁣
• 3 tsp sugar or maple syrup (adjust to preference)⁣⁣
• 3 cups vegetable broth⁣⁣
• 1/2 cup coconut milk (or more for creamier version)⁣⁣
• salt & black pepper to taste⁣⁣
• 2 servings of cooked rice or noodles⁣⁣

⁣Toppings & garnish suggestions (or of choice): Pan-fried tofu cubes seasoned with soy/tamari sauce & black pepper, crushed peanuts, chili oil (optional), lime wedges & shredded purple cabbage, carrot, zucchini⁣⁣

METHOD

1. Heat a non-stick pot and add 2 tablespoons Extra Virgin Olive Oil.⁣⁣

2. Add in the onions and sauté until translucent, then add ginger, garlic and cook until aromatic,⁣ about 1-2 mins.⁣⁣

3. Add curry powder or paste, give it a quick stir. Then add vegetable broth, sugar, salt, black pepper and bring the mixture to a rolling boil.⁣⁣

4. Lower the heat to medium and simmer for another minute or so. Taste test and season⁣⁣ accordingly.⁣⁣

5. Stir in coconut milk and turn off the heat.⁣⁣

6. Ladle soup onto rice (or noodles) and serve with toppings and garnishes of your choice.⁣⁣