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How To Make Coconut Soup

October 17, 2009 By Kelly 5 Comments

Yes, more soup recipes! It’s 40 degrees here and has been raining non-stop for days. I make this recipe with chicken broth and chicken, but it can be made vegan as well. I’ll include both recipes.

Try another one: Chicken Chili Soup Recipe

In the bowl pictured I added some greens (broccoli rabe) that I had.

Chicken Coconut Rice Soup Recipe

Ingredients:

  • 1 can coconut milk
  • 3 cups chicken stock (I use homemade)
  • 1/2 c. brown rice (optional)
  • 1/4 tsp chili powder or 1/4 tsp. red chilies
  • 1 inch piece ginger, peeled and chopped
  • 1 tbsp Thai fish sauce (or 1 tsp salt)
  • 1 tsp coconut sugar, or other sweetner
  • Juice of 1 lemon or 2 limes (limes are preferred)
  • 1 tbsp fresh basil or 1 tsp dried basil
  • 1 cup cooked chicken
  • veggies

Cooking Instructions

Place all ingredients except chicken in a pot over high heat, bring to boil, then reduce heat and simmer for 90 minutes if you use rice, and 30 minutes without rice. Add chicken 15 minutes before serving.

Try another recipe: Spanish Chicken and Rice

Shop at Kitchen Table Passport

Vegetarian or Vegan Coconut Soup Recipe

Ingredients:

  • 1 can coconut milk
  • 3 cups veggie stock (I use homemade)
  • 1/2 c. brown rice (optional)
  • 1/4 tsp chili powder or 1/4 tsp. red chilies
  • 1 inch piece ginger, peeled and chopped
  • 1 tsp salt
  • 1 tsp coconut sugar, or other sweetner
  • Juice of 1 lemon or 2 limes (limes are preferred)
  • 1 tbsp fresh basil or 1 tsp dried basil
  • veggies
  • firm tofu cubes (optional)

Cooking Instructions

Place all ingredients except tofu in a pot over high heat, bring to boil, then reduce heat and simmer for 90 minutes if you use rice, and 30 minutes without rice. Add tofu 15 minutes before serving.

Try another recipe: Peanut Rice Noodles

*recipe from my friend, Tammi via Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

Enjoy! This is my favorite soup lately.

Kelly

*updated to remove fish sauce from the veggie recipe!

About Kelly


Kelly Whalen is the founder and editor of the Centsible Life. She started the blog in 2008 as her family faced a mountain of debt and the fixer upper they purchased became a FIXER UPPER. The website was born out of her desire to share what was working (and what was not) on her family's journey to financial security. Kelly lives in Minneapolis with her family.

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Filed Under: Food, Recipes Tagged With: recipe, soup


Comments

  1. CentsibleLife says

    October 18, 2009 at 3:17 pm

    KT, that's for our pescetarian friends. 🙂

  2. CentsibleLife says

    October 18, 2009 at 3:17 pm

    KT, that's for our pescetarian friends. 🙂

  3. K T says

    October 18, 2009 at 2:35 pm

    This looks really good and I have almost all of the ingedients! I should mention though that fish sauce is not vegetarian ;o)

  4. K T says

    October 18, 2009 at 2:35 pm

    This looks really good and I have almost all of the ingedients! I should mention though that fish sauce is not vegetarian ;o)

Trackbacks

  1. Tweets that mention Coconut Soup — the ¢entsible life -- Topsy.com says:
    October 17, 2009 at 2:23 pm

    […] This post was mentioned on Twitter by Kelly Whalen, J. Rotondo. J. Rotondo said: RT @centsiblelife: Coconut Soup, perfect for the yucky, cold weather we're having in PA. http://bit.ly/bqNzq [Sounds delicious…mmmm] […]

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Hi! I'm Kelly Whalen, writer, frugality expert, debt slayer, and money nerd. Welcome to the Centsible Life, my corner of the internet, where I help women live happier, healthier, and wealthier lives. My goal is to help you save time + money, so you can spend both how you want.

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