Thai-Spiced Coconut Blender Soup
Continuing with last week’s motif, I felt inspired to create another recipe that is simple to make – embarrassingly simple this time – and won’t heat up your kitchen. This time, all you need is a blender and, well, a can opener. Oh, and the ingredients, of course!
This is reminiscent of a soup you might get at a Thai restaurant - creamy, rich, refreshing, a little spicy - but to continue with that desire to not turn on the stove, I am serving this one cold. It’s made up almost entirely of pantry and spice cabinet staples. Enjoy this refreshing soup on the hottest of days and you won’t heat up your body or your kitchen. Feel free to warm yours up on the stovetop if that is your preference, but you may want to wait until it is heated through to add the lime juice.
14.5 ounces coconut milk
½ cup coconut cream
½ cup raw cashews or Great Northern beans
½ cup roasted red bell pepper (water-packed)
1 tablespoon vegan red chili paste (like this one from Thai Kitchen) (optional, or to taste)
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground ginger
⅛ teaspoon cayenne powder
1 tablespoon fresh lime juice
1 tablespoon low-sodium tamari
Salt and pepper to taste
Optional add-ins for serving after the soup has been blended: Cubed tofu, Thai basil, thinly-sliced Thai hot peppers...
Blend until smooth and chill in the refrigerator for 30 minutes or longer. Due to the starch content of the cashews, it will thicken the longer it chills, so if it’s too thick for your preference, simply add water or vegetable stock and blend again.
Continuing with last week’s motif, I felt inspired to create another recipe that is simple to make – embarrassingly simple this time – and won’t heat up your kitchen. This time, all you need is a blender and, well, a can opener. Oh, and the ingredients, of course!
This is reminiscent of a soup you might get at a Thai restaurant - creamy, rich, refreshing, a little spicy - but to continue with that desire to not turn on the stove, I am serving this one cold. It’s made up almost entirely of pantry and spice cabinet staples. Enjoy this refreshing soup on the hottest of days and you won’t heat up your body or your kitchen. Feel free to warm yours up on the stovetop if that is your preference, but you may want to wait until it is heated through to add the lime juice.
14.5 ounces coconut milk
½ cup coconut cream
½ cup raw cashews or Great Northern beans
½ cup roasted red bell pepper (water-packed)
1 tablespoon vegan red chili paste (like this one from Thai Kitchen) (optional, or to taste)
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground ginger
⅛ teaspoon cayenne powder
1 tablespoon fresh lime juice
1 tablespoon low-sodium tamari
Salt and pepper to taste
Optional add-ins for serving after the soup has been blended: Cubed tofu, Thai basil, thinly-sliced Thai hot peppers...
Blend until smooth and chill in the refrigerator for 30 minutes or longer. Due to the starch content of the cashews, it will thicken the longer it chills, so if it’s too thick for your preference, simply add water or vegetable stock and blend again.
Vegan, Recipe, Soup, Cold Soup, Warm Weather Food, Summer,Coconut, Thai, Light Meal