Thai coconut milk soup

There are two kinds of people: those who live and breathe soup, and those who would not happily spoon up a hot, steaming soup even in the harshest winter cold. Today we are sharing a Thai soup recipe that would hold its own even in summer, as it is light, vegetable-packed and full of refreshing flavours, yet it is also really welcome in the autumn and winter months. If you love soups, definitely try it, and if you do not love soups, we would like to warn you that it is time to learn to love them! 🙂

Coconut milk is essential for Thai-style soups, so for this soup we use ALL IN coconut yoghurt, which contains 7 kinds of live & active cultures and countless prebiotics. This is how a delicious, flavourful and heart-warming soup becomes a dish that lets the creamy, lightly tangy taste of the coconut yoghurt shine.

Ingredients for approx. 6 people:

• 1 tbsp non-hydrogenated oil (if cooking oil-free, 2-3 tbsp water)
• 2 cloves garlic, pressed
• 1 thumb-sized piece of ginger, grated
• 2 tbsp red curry paste
• 1 bell pepper, diced
• 1 small courgette, sliced
• 4-5 chestnut mushrooms or shiitake mushrooms*, sliced
• 2-3 tbsp coconut aminos sauce
• ½-1 tsp cumin and ground coriander seed
• 1500 ml vegetable stock*
• 150 ml ALL IN live-culture coconut yoghurt
• juice of ¼ lime
• 125 g rice vermicelli/rice noodles

Extras:

• fresh or dried chilli/jalapeño to taste
• 1 bunch coriander, chopped
• 1 pinch of mung bean sprouts per serving
• lime

Method:

In a pot, heat the oil over a medium-high flame and, in about 5 minutes, wilt the garlic and ginger in it. Add the curry paste and 2-3 tbsp of stock as well. Stir a few times and, when intense aromas start to rise, add the pepper and pour in a ladleful of stock. Turn the heat up for 3-5 minutes, during which time the pepper softens quickly, then reduce the heat again and add the courgette and the rest of the stock, as well as the spices and seasonings. Simmer slowly for about 8 minutes, then add the mushrooms as well. While cooking, it is worth checking the firmness of the vegetables several times and tasting the broth. One of the last steps is adding the live-culture coconut yoghurt, which we add to the soup by tempering it. This means that in a bowl we stir the yoghurt smooth with 100 ml of the soup and pour it into the pot; after a further 1-2 minutes of simmering, the lime juice and the rice noodles can go in. The noodles soften in almost seconds, and we can serve the soup.

Tips:

*Shiitake mushrooms: if the stem is a little wilted, it is better to cut it off and cook it in the stock.

*Stock: if made from cubes, choose the palm oil- and flavour enhancer-free versions

Stored in the fridge, the soup can be safely eaten for 3 days, but always bring it to the boil when reheating. If we know that not all of the soup will be eaten at once, it is worth soaking the noodles in a separate pot and serving them separately at the table, so that they do not turn mushy.

We can also boldly choose other vegetables for the soup, such as pea pods, bamboo shoots, broccoli or carrots. At the end of cooking we can also add strips of curly kale or Chinese cabbage, and spinach.

Our thanks for the recipe go to @madkinga! If you liked it, follow our blog for more news and visit Kinga’s Instagram page too, as you will find plenty of vegan and gluten-free recipes there as well.

ALL IN live-culture coconut yoghurt in natural and fruity flavours is available nationwide in the fridges of INTERSPAR stores and SPAR supermarkets, as well as at our other reseller partners. For the full list click here: STORE LOCATOR