Curried coconut veggie soup


2 Tbs coconut oil

1 small-medium onion, or 2 large shallots, chopped

Jalapeno or serrano pepper to taste. Serrano is spicier; moderate heat would be a

medium-large jalepeno or a small-medium serrano. Remove the seeds and ribs if you

want less heat. Mince up the chili, and if you use a jalepano, you can make some slices

to add in as well.

Ginger - some minced and some in matchsticks. At least a 1-inch piece (I use about

three times that)

Powdered ground lemongrass to taste, start with 1 tsp

Sweet curry powder to taste - start with 1-2 Tbs

Salt to taste - start with 2 tsp

About 4 cloves garlic, chopped, minced, crushed or pressed (more or less to taste)

Thai red chili paste or gochujang (Korean chili paste) to taste - start wth 2 tsp

Chopped veggies of choice, chopped small and uniformly (I used 3 carrots, small bunch

broccoli, red, yellow, and orange pepper (half of each), 3 scallions, and spinach)

2 cups chicken or veggie stock (Better than Boullion is great, as you can make it extra


1 can low fat coconut milk

1 pack Shirataki angel hair and 1 pack rice (rinsed) (AKA Miracle noodles)

Black pepper to taste

Juice of 1 lime

Chopped fresh cilantro


Saute serrano or jalapeno, onion or shallot, and ginger in coconut oil over medium heat

about 8 minutes.

Add lemongrass, sweet curry, salt, garlic, chili paste; cook for a few minutes.

Add veggies (except leafy greens); sauce for a few minutes until they start to soften.

Add chicken stock and low-fat coconut milk.

Add seeded jalapeno rings and scallions, if using.

Add Shirataki noodles/rice.

Adjust seasoning for heat, curry, salt, add a little black pepper, bring to boil then simmer

about 10 min.

Add lime juice.

Stir in spinach (if using), and cook a couple minutes until it wilts.

Garnish with fresh cilantro.

Additions that would be good:

pretty much and veggies you need to use up

thai basil




sweet potatoes

any leafy green

snap peas


any shirataki product

fish sauce

Soy sauce or Tamari