Breakfast and brunch, Main course, Vietnam, Soups

VEGAN COCONUT MILK VEGETABLE SOUP

by Thao Le

Vegan Coconut Milk Vegetable Soup is a popular vegetarian meal among the Vietnamese in the South. While this vegetarian soup is often mistaken for the more known sweet soup, the flavor that this soup leaves behind is very unique and memorable.

The heart and soul of this soup is coconut milk, which gives a distinctly sweet, buttery flavor that is irresistible from the first spoonful. Coconut milk will be simmered with the fleshy flavor of a variety of vegetables like pumpkin, peanut, lotus seed,... and other vegetarian foods such as fried tofu, sponge gourd, wood ear mushrooms,... to produce a unique flavor and nutritionally dense bowl.

The process of cooking this Vegan Coconut Milk Vegetable Soup is very straightforward. Let us go to the kitchen immediately to prepare this meal with Anchay.vn and Food Blogger Duong Yen Nhi (Accnhi)!

Total Time

20 mins

Difficulty

Easy

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 2-4 Servings

100

grams of Pumpkin
50

grams Peanuts (slightly blanched)
30

grams of Green Beans (chopped)
30

grams Lotus Seeds (slightly blanched)
10

cubes of Fried Tofu
5

pieces of Dried Wood Ear Mushrooms
1

Carrot (chopped)
1

Sponge Gourd (chopped)
200

ml Coconut Milk
1

tablespoon Sugar
1

teaspoon Salt

Time

Preparation Time

10 mins
Cooking Time

10 mins
Total Time

20 mins

Goes Great with

Method

PREPARATION
Pumpkin: Place your pumpkin on a large chopping board and remove the stem with a sharp knife. With the knife tip, cut clean lines straight down to quarter the pumpkin, then spoon the seeds out.
Place each quarter on a level surface and cut into wedges, then slice them off to remove the skin. Finally cut them into smaller dices.
Wood Ear Mushrooms: Soak in water for about 15 - 30 minutes. When reconstituted, they turn into a large wavy black mushroom. Clean them well, and trim off the stems with kitchen scissors. Slice the mushrooms into thin pieces.
INSTRUCTIONS
Step 1: Cooking
Bring the pot to a boil by placing it on the burner and adding 700ml of filtered water. Following that, begin with the peanuts and lotus seeds and keep adding to the pumpkin, melon, and carrots.
Cook until the veggies are almost done, then add 200ml coconut milk and the other ingredients, including green beans, wood ear mushrooms, and fried tofu.
Step 2: Seasoning and Serve
Seasonings into the soup pot, along with 1 tablespoon sugar and 1 teaspoon salt, then stir until dissolved.
Remove from the heat, ladle the soup to a bowl, garnish with basil, and serve immediately while the soup is still hot.

Notes:

Vegan Coconut Milk Vegetable Soup is a one-of-a-kind soup that is perfect for calm vegetarian days. You can prepare this tasty and healthy soup with sweet potatoes, taro, semolina, or tapioca flour with this recipe from Anchay.vn and Food Blogger Duong Yen Nhi (Accnhi). The unique buttery, sweet, and savory taste of this soup will leave you completely satisfied.

Goes Great with