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Pan-Asian Coconut Curry Soup

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Pan-Asian Coconut Curry Soup

Pan-Asian Coconut Curry Soup

Jessica Braider
This warming, nourishing soup is perfect in cold weather! Soups have always been a way for me to get vegetables into my kids and this flavorful soup is no different, plus it is ready in 30 minutes or less. Also, if a cold happens to come into your house this season, the ginger, garlic, and curry make this a great immune booster to help those who are sick heal and those who aren’t sick fight off the germs.
Cook Time 30 mins
Total Time 30 mins
Servings 6 servings

Ingredients
  

  • 1 Tbsp. coconut or vegetable oil
  • 1 yellow onion diced
  • 2 stalks celery sliced
  • 2 carrots sliced
  • 1 Tbsp. fresh ginger minced
  • 2 cloves garlic minced, about 1 tsp.
  • 1 Tbsp. curry powder or use 1 – 2 tsp. red or green curry paste
  • 32 oz. reduced-sodium vegetable or chicken broth
  • 1 cup frozen shelled edamame
  • 15 oz. light coconut milk
  • 2 reduced-sodium soy sauce (use wheat/gluten-free if needed)
  • 3 - 4 oz. fresh or frozen sliced shiitake mushrooms

Instructions
 

  • In a heavy stockpot, heat the oil over medium heat, and when it is hot, add the onions, celery, carrots, ginger and garlic (if your knife skills are good, you can start with just the onions in the pan and add the other vegetables as you quickly chop them).
  • Sauté them for 5 minutes until the onions and celery are translucent.
  • Stir in the curry powder (or paste) for 30 seconds, then add the broth, cover it, bring it to a boil, uncover it and simmer it for about 8 more minutes, adding the edamame after about 5 minutes.
  • Add the coconut milk, soy sauce and mushrooms, cover it and bring it back to a boil, and simmer it for about 2 more minutes, stirring occasionally.
  • Serve it immediately or refrigerate it for up to 3 days.

Slow Cooker Directions

  • Omit the oil. Combine all ingredients in the slow cooker and cook on low for 8 – 10 hours or on high for 4 – 5 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Dice the onion, slice the celery and carrots, peel and mince the ginger, peel the garlic, slice the mushrooms if necessary, or fully prepare and refrigerate the soup.
Scramble Flavor Booster: Sauté a hot chili pepper with the vegetables, serve the soup with fresh limes, top it with crushed peanuts or pineapple. Add a star anise with the broth.
Tip: For a heartier soup, add diced tofu and/or stir in cooked Asian noodles and fresh or frozen spinach.
Video: Watch Jessica make it on Facebook Live!
Nutritional Information Per Serving (% based upon daily values) Calories 185, Total Fat: 11g, 16%; Saturated Fat: 6g, 30.5%; Cholesterol: 0mg, 0%; Sodium: 321mg, 13.5%; Total Carbohydrate: 16g, 5%; Dietary Fiber: 4g, 15%; Sugar: 4g; Protein: 7g
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