Description
This Easy Coconut Vegetable Broth Soup is a vibrant and comforting dish featuring a creamy coconut milk base infused with fragrant garlic and ginger, combined with a medley of fresh vegetables such as carrots, bell peppers, zucchini, and green beans. Finished with fresh lime juice, cilantro, and a hint of red chili flakes, this soup offers a perfect balance of bold flavors in a light, nourishing broth.
Ingredients
Scale
Soup Base
- 1 can full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 tablespoon coconut oil (for cooking)
Vegetables
- 2 medium carrots, sliced thinly
- 1 cup mixed bell peppers, sliced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed
Finishing Touches
- 2 tablespoons fresh lime juice, squeezed
- 1/4 cup cilantro leaves, chopped
- 1/2 teaspoon red chili flakes (adjust to taste)
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the Soup Base: Heat coconut oil in a large pot over medium heat. Add the minced garlic and grated ginger, cooking until fragrant and lightly golden, approximately 2 minutes.
- Add Liquids and Simmer: Pour in the vegetable broth and full-fat coconut milk, stirring to combine smoothly. Increase heat to medium-high and bring to a gentle simmer, which should take about 5 minutes.
- Meld the Flavors: Reduce heat to low and allow the broth mixture to simmer uncovered for 10 minutes, enabling the flavors to blend and the broth to thicken slightly.
- Cook the Vegetables: Add the sliced carrots, mixed bell peppers, diced zucchini, and trimmed green beans to the simmering broth. Cook for 5 to 7 minutes until the vegetables are tender-crisp, stirring occasionally to ensure even cooking.
- Finish and Serve: Remove the pot from heat, stir in the fresh lime juice and chopped cilantro. Season with salt and pepper according to your taste. Ladle the soup into bowls and garnish with red chili flakes for a touch of heat.
Notes
- For a spicier kick, increase the amount of red chili flakes or add a dash of cayenne pepper.
- You can substitute coconut oil with olive oil if preferred.
- To make it vegan and gluten-free, ensure the vegetable broth is free of animal products and gluten ingredients.
- The soup can be stored refrigerated in an airtight container for up to 3 days.
- Reheat gently on the stovetop to preserve the delicate flavors and avoid curdling the coconut milk.
- Feel free to add other seasonal vegetables such as snap peas or spinach for variety.
