Keto Spicy Coconut Soup Recipe

Keto Spicy Coconut Soup Recipe

Ingredients

Yield: 4 servings

• 1 (13.5-ounce/400-ml) can full-fat coconut milk
• 1½ cups (350 ml) vegetable broth
• 1 tablespoon low-sodium tamari or coconut aminos
• 1 teaspoon chili paste or Sriracha sauce
• 1 teaspoon crushed garlic
• 1 teaspoon grated fresh ginger
• juice of 1 lime
• 1 (14-ounce/397-g) block extra-firm tofu
• ½ cup (50g) sliced red bell peppers, plus extra for garnish
• ½ cup (30g) shredded red cabbage, plus extra for garnish

For Garnish (Optional).

• microgreens
• 1 stalk lemongrass, sliced
• grated lime zest

Method

1. Heat the coconut milk, broth, tamari, chili paste, garlic, ginger, and lime juice in a large saucepan over medium heat, stirring just to mix the ingredients, about 5 minutes
2. Drain, press, and cut the tofu into 1-inch (2
3. 5-cm) cubes and add to the soup
4. Add the sliced peppers and shredded cabbage, cover, and continue to simmer for 15 minutes, until the peppers and cabbage are soft
5. Remove from the heat and portion into bowls to serve
6. Garnish as desired
7. Refrigerate in a tightly sealed container for up to 4 days or freeze for up to a month
8. To reheat – Warm in a covered saucepan over medium-low heat until the desired temperature is reached
9. 7g fat – 5g protein – 4g total carbs – 2

Full List of Soup Recipes
Full List of Vegan Recipes