This post is sponsored by Patak’s USA, but I never use products that I don’t love!
I really can’t think of a better thing to make on a chilly night than this vegan coconut milk curry “chicken” soup! It is so ridiculously easy, has an incredible depth of flavor from Patak’s mild curry spice paste. The creamy broth made perfect with the addition of coconut milk. The hearty potatoes and soy curls that take the place of chicken. This is probably the best “chicken” soup I have ever had. With just 10 ingredients, you will wonder how you made something this freaking good.
What You Need For This Curry “Chicken” Dish:
- Coconut Oil: I like to start the soup with more coconut flavor.
- Carrots, Celery, Garlic and Potatoes: I like to use baby potatoes.
- Patak’s Mild Curry Spice Paste: This is a game changer, seriously.
- Vegetable Broth and Coconut Milk: I recommend canned coconut milk or cream, the kind that is nice and thick.
- Soy Curls: Sautéed separately and then added in at the end to mimic chicken.
- Lemon Juice, Cilantro, Vegan Yogurt: You definitely need to try this with lemon juice, but I highly recommend some cilantro and vegan yogurt as well.
Using the mild curry spice paste makes this vegan coconut milk curry “chicken” soup a breeze. No need to gather, grind, and/or toast all the spices. The paste has everything done for you. So, sauté the veggies, add the spice paste, the liquids and then simmer. You will have one of the best soups off all time ready in under 30 minutes. Serve with some naan, or maybe a few chutneys. I like to put pickled lime and mango chutney on mine and let me tell you, it is to live for.
Why Should You Make This Soup?
- I think a better question would be, why not?
- It is so easy, a child couldn’t mess it up.
- This soup is so freaking cozy.
- It is hearty and filling.
- This delicious soup is screaming to be eaten under a warm blanket.
Vegan Coconut Milk Curry “Chicken” Soup
Ingredients
- 2 Tablespoons Coconut oil
- 1/2 a Sweet onion, diced
- 2 stalks of Celery, diced
- 2 medium Carrots, diced
- 6 Cloves Garlic, finely chopped
- 1 Pound(16oz) Baby potatoes, quartered
- 1/4 Cup Patak's Mild Curry Spice Paste*
- 6 Cups Vegetable broth
- 1 Can(14oz) Coconut cream or full fat coconut milk
- 1 teaspoon Lemon juice + more if desired
- Salt and Pepper to taste
- Cilantro, chutney, vegan yogurt for topping
Soy Curl "Chicken"
- 4 Ounces Soy curls, I used Butler's(soaked/drained according to pkg. directions.
- 2 Tablespoons Coconut oil
- Salt and Pepper to taste
Instructions
- In a large soup pot, heat the coconut oil on medium high.
- Add the onion, celery, carrots, garlic and potatoes. Season with a pinch of salt and pepper. Sauté, reducing heat as needed, until the onion is translucent. About 3-5 minutes.
- Add the mild curry spice paste and stir it into the veggies. Sauté for another minute.
- Add the vegetable broth and coconut milk to the pot and then stir to combine everything.
- Bring to a simmer, reduce heat to medium low, then cover and simmer for about 20 minutes, or until the potatoes are tender.
- While the soup simmers, make the "chicken". Once you have soaked and drained the soy curls, squeeze as much liquid out of them as you can. Heat the coconut oil in a separate large non-stick pan on medium high.
- Add the soy curls and season with a few pinches of salt and pepper. Sauté until they are golden brown. About 10 minutes. Turn off the heat.
- Once the potatoes are tender, add the lemon juice and a pinch of salt and pepper.
- Taste and adjust seasonings. Adding more lemon juice, salt or pepper if needed.
- Pour the soy curls into the soup. Stir and let simmer for another minute.
- Serve immediately with any toppings you desire.
Video
Notes
Nutrition
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