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Spicy Thai Roasted Red Pepper and Coconut Soup
Prep: 15 minutes
Cook: 25 minutes
Servings: 4
A Taste of Thailand
Journey to Southeast Asia with this exciting take on red pepper soup. We're swapping traditional cream for rich coconut milk and infusing the broth with classic Thai ingredients like ginger, garlic, lime, and red curry paste. This recipe is naturally vegan and gluten-free, proving that plant-based cooking can be incredibly bold and satisfying.
Materials
- 4 red bell peppers, roasted and peeled
- 1 tbsp coconut oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp red curry paste
- 4 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tbsp lime juice
- 1 tsp soy sauce or tamari
- For garnish: fresh cilantro, sliced red chili, toasted peanuts, lime wedges
Preparation
- Roast and peel the red bell peppers as described in the previous recipe, or use jarred roasted red peppers (about 16 oz), drained.
- Roughly chop the prepared roasted peppers.
- Prepare the shallot, garlic, and ginger.
Cooking
- In a large pot, melt the coconut oil over medium heat. Add the shallot and cook until soft, about 3-4 minutes.
- Stir in the garlic, ginger, and red curry paste. Cook for 1 minute until very fragrant.
- Add the chopped roasted peppers and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until completely smooth. Alternatively, cool slightly and blend in batches in a regular blender.
- Return the soup to the pot over low heat. Stir in the can of coconut milk, lime juice, and soy sauce. Heat gently until warmed through, but do not boil.
- Taste and adjust seasoning if necessary.
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