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Red Curry Coconut Soup

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I love this dish! The flavors of the red curry (spicy) and the coconut milk (sweet) give it a great balance and with all the colorful, textured toppings, it keeps you coming back for more. Even if you are not a coconut fan, I would recommend still trying this recipe, there are so many flavors that the coconut milk only adds a sweetness, not a strong coconut flavor. Nutritional bonuses of this recipe – it’s packed with potassium, vitamin A & C, calcium and iron. Enjoy!

Serves: 4 | Serving Size: 1/4 of soup and toppings

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium sweet yellow onion, chopped
  • 3 cloves garlic, smashed
  • 3 teaspoons of fresh ginger root, peeled and grated
  • 3 tablespoons red curry paste
  • 1 tablespoon turmeric
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 pound Yukon potatoes
  • 8oz sweet potatoes
  • 20oz coconut milk
  • 3 cups vegetable broth + additional to adjust soup consistency
  • Toppings:
    • 32oz Quorn crumbles (see pictures below for product)
    • sriracha to taste
    • 1 cup purple cabbage – sliced
    • 4oz carrots – shredded
    • baby spinach – shredded – desired amount
    • 1/4 cup Cilantro – chopped

Directions:

  1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, cooking until fragrant. Add 2.5 tablespoons curry paste, turmeric, salt, and sugar – stirring constantly, cook for 2 minutes. Add potatoes, coconut milk, and broth. Cover and simmer until potatoes are soft – about 20 minutes – stirring occasionally.
  2. Once potatoes are soft, transfer soup to a blender or food processor and puree until smooth (the soup should be a thicker consistency, but you can add additional broth to thin it out as desired).
  3. Once soup is pureed, return to pot, cover and keep warm on a low setting – let it rest until ready to serve.
  4. To prepare Quorn: heat skillet to medium heat, add 1/4 cup water, 1/2 tablespoon red curry paste and Quorn, stir to combine. Cover and cook until warmed through, stirring frequently.
  5. To serve: Dish soup and top each serving with your choice of prepared toppings! Feel free to be creative and add additional toppings as desired!
  • Prepare onion and Ginger
  • Slice/dice potatoes
  • cook until potatoes become soft
  • Blend soup for a nice puree
  • prepare toppings
  • Enjoy!
  • Quorn Product, but feel free to use any meat desired

Nutrition Information:
Per serving: Calories: 584; Total Fat: 11g;  Cholesterol: 0mg; Sodium: 1947mg; Total Carbohydrates: 87g; Dietary Fiber: 19g; Sugars: 22g; Protein: 39g
Nutrition Bonus: Potassium: 1213mg; Vitamin A: 774%; Vitamin C: 120%; Calcium: 95%; Iron: 21%