Coconut Curry Soup
During these winter months when the days are shorter and the weather is cooler it is important to nourish our body with warming and nutritious foods. This coconut curry soup is a family favourite and can be easily modified to meet different dietary needs. In addition to being a delicious dish, the bone broth base and generous portions of leek, garlic and ginger provide immune boosting properties to help ward off winter colds and flus.
Why I love coconut curry soup:
- Gluten-free, dairy-free & easily modified to suit vegan diet
- Easy prep and cook times (can prepare in crockpot or stovetop)
- Deep immune boosting recipe containing bone broth, garlic, leeks, ginger, turmeric
- Warming foods to provide heat & vitality to the body (especially for those damp, rainy days)
- Delicious and nutritious!
Herb Nerd Alert!
Geeking out with garlic
Garlic is a potent antimicrobial, meaning it has antibacterial, antiviral and anthelmintic properties to fight off an array of pathogens. The sulphur compounds in garlic also support liver detoxification. If feeling a cold on the horizon increase your ginger and garlic in the dish to provide further immune support.
TIP: when chopping your garlic, allow it to oxidize for a few minutes before adding to your dish- when chopped, crushed and exposed to air, the alliin is converted to allicin (by the allinase enzyme). Allicin is the major biologically active component of garlic, responsible for its antimicrobial properties .
Coconut Soup Recipe
Prep Time: 30 minutes
Cook Time: 30 minutes
- 2 L bone broth or vegetable stock
- 1 can organic coconut milk/cream
- 2 stocks lemongrass
- 2-3 Tbsp curry powder
- 2 tsp of BRAGG all purpose liquid soy seasoning
- 2 large carrots
- 1 taro root
- 4 stalks celery
- 1 large head broccoli
- 1 large leek or 2 medium leeks
- 1 package firm or pressed tofu
- 2 yams or sweet potatoes
- 2-3 cloves garlic
- 2 inches grated ginger root
- Salt & pepper to taste
- 1 package vermicelli noodles (cooked separately)
- Optional: 1 jalapeno pepper
- Toppings: cilantro & bean sprouts
In large pot add bone/vegetable broth, coconut milk, curry powder, Braggs soy seasoning, salt&pepper. With a knife or rolling pin, smash open lemongrass to expose volatile oils - add to pot. Simmer broth on low-medium heat while preparing the vegetables. Slice yams, carrots, leeks, celery, broccoli, taro root, garlic and tofu. Add all ingredients to pot except broccoli. Grate in ginger and add finely chopped jalapeño if desired. Simmer on low heat until vegetables are soft - in the last 10 minutes add broccoli florets (this keeps the florets "al dente").
In a separate pot, boil water for noodles. Add 1 package vermicelli noodles, cooking for 2-3 minutes.
Add desired amount of noodles into dish and ladle coconut curry soup over noodles. Top with fresh bean sprouts and cilantro. Enjoy!
Substitutions & modifications:
- No time to cook after work? Try a crockpot! Add broth and vegetables to crockpot in morning, simmering on low throughout the day. Add broccoli or any other vegetables requiring a firmer consistency in last hour of cooking
- Desiring meat in the dish? no problem - replace the tofu with chicken!
- Vegan? use a vegetable broth base
- Get creative and experiment with different vegetables! Try rutabaga, potatoes, cauliflower
- Add a can of organic diced tomatoes for a creamy, tomato broth
Dr. Jenna, ND
Questions, recommendations for recipe improvement? Please comment below!