Hot, fresh, and light, this soup is perfect for a cold bright evening. It’s also vegan, gluten-free, and easy to make!
1-2 inch piece of fresh ginger, grated ( I like more for stronger flavor)
2 cloves of garlic, crushed
1-2 tsp red pepper flakes (more if you like it spicy)
1-2 tsp cumin
2 tsp turmeric
3 cups (24 fl oz) of your favorite vegan stock
1 BPA free can of full fat coconut milk
Sea salt and freshly ground pepper to taste
1 Tbsp fresh lemon juice
2 green onions, finely chopped
1. In a heavy pan, such as Le Creuset, put a dollop of light oil or coconut oil; sauté the ginger, garlic, pepper flakes, cumin, and turmeric for 2-3 minutes over medium heat, stirring frequently.
2. Add the broth and coconut milk; bring to the simmer and cook for about 20 minutes.
3. Sample the soup; add the lemon juice, sea salt, and pepper to taste.
4. Serve in bowls, sprinkled with the green onions.
If you like your soup a little thicker, mix 1 Tbsp cornstarch with a little cold water to make a thin paste. Gradually add this to the hot soup, whisking vigorously, just after the broth comes to the simmer.
For a more substantial soup, add 3mm (thin) pad thai noodles five minutes before the end.
Add a few shakes of Sriracha or other hot sauce to taste.
Add 2-3 oz unsweetened dessicated coconut after sautéing the spices. Cook for one minute, then add the broth and carry on as above.
And here is the .pdf recipe file!