GREEN COCONUT ZOODLE SOUP
This vegan superfood soup has a zippy, practically neon broth made with cilantro and coconut milk. Zucchini noodles and baby bok choy are stirred in at the end for a toothsome texture and extra greenery, while roasted shiitake mushrooms and kabocha squash lend heft and depth.
Provided by Lauryn Tyrell
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F. Toss shiitake caps and squash with oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and roast, flipping once, until golden and tender, 24 to 27 minutes.
- In a pot, bring shiitake stems, coconut milk, 1 3/4 cups water, ginger, shallot, garlic, cilantro stems, brown sugar, and peeled lime zest to a bare simmer over medium heat. Reduce heat to low, cover, and simmer until flavors meld, 10 to 15 minutes. Strain, discarding solids, and let cool 10 minutes.
- Transfer broth to a blender along with 1 cup packed cilantro leaves and purée until smooth. Stir in lime juice and fish sauce; season with salt and pepper. Return to pot and bring to a simmer. Stir in zucchini noodles and greens; simmer until tender, about 2 minutes. Serve immediately with roasted shiitake caps and squash, jalapeños and daikon, and a drizzle of oil.
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Filip Bakula
[email protected]Was looking for a new soup recipe and this one caught my eye. Glad I tried it - it's now one of my favorites.
Aqib Hussain
[email protected]Just made this soup tonight - it was delicious! Thank you for sharing the recipe.
Summra Baloch
[email protected]I'm definitely going to make this soup again. It's a keeper!
Usman Ainee
[email protected]I couldn't find tomatillos at my local grocery store, so I used Roma tomatoes instead. It still turned out great.
Big Bro
[email protected]I added some shredded chicken to my soup for extra protein. It was a great addition.
Charlie Bland
[email protected]This soup is so easy to make. I had it ready in under 30 minutes.
Kazi Millat Neel
[email protected]I'm not a huge fan of coconut, but this soup was surprisingly tasty. The coconut flavor wasn't overpowering at all.
Mari Segundo
[email protected]The zoodles added a nice touch of texture and lightness to the soup.
Boody Mohamed
[email protected]I made this for a dinner party and it was a huge hit. All my guests raved about how delicious and refreshing it was.
Durga Lama
[email protected]I loved the vibrant green color of the soup. It was like a burst of spring on a plate.
Toilet Paper
[email protected]This soup exceeded my expectations! The combination of flavors, especially the hint of lime and sweetness from the coconut, was divine.