JalapeñoCoconut Soup

JalapeñoCoconut Soup – I know, jalapeños AGAIN. I’ve been craving this sweet, slightly spicy, pepper since the start of Spring!? And I’m running with it – no really, jalapeños will be popping up in my ‘list of ingredients’ over the next couple of weeks. BUT I promise, you won’t be disappointed. So the soup…it’s easy, fresh, and pairs really well with @gogoquinoa spaghetti noodles. This recipe has received rave reviews from the fam-jam (tough crowd) with repeat orders in the waiting.

4 small servings – think ‘cup’ of soup.

toppings…sliced green onion + fresh lemon zest + Baked (Crispy) Tofu + LimeOil

JalapeñoCoconut Soup
1 400ml can of organic coconut milk
2cups vegetable broth *low/no sodium & no added spices or seasonings
1 large jalapeño – washed, seeded, & chopped
1/4-1/3cup *packed fresh cilantro – washed & chopped
1tsp freshly grated ginger
1tbsp nutritional yeast
1/4tsp coriander, ground
3/4-1tsp sea salt – to taste
1pkg QuinoaRice noodles

Prepare the noodles as per package instructions. Once cooked, drain and set aside until you’re ready to add them to the JalapeñoCoconut broth. I like to cook my noodles separately – not actually in the broth.

Add the coconut milk, vegetable broth, jalapeño, cilantro, ginger, and nutritional yeast to a high speed blender. Blend on med/high for about 1minute or until well blended. Pour the mixture into a sauce pan over med heat. Add the coriander and sea salt. Stir. Bring to a gentle boil, stir, and then lower to a simmer for about 5minutes. Turn off the heat. Either serve hot with prepared noodles or store in the fridge for later.

*I swirled my noodles with a fork and dropped about 2/3cup size ‘noodle ball’ into the bowl first; then poured the JalapeñoCoconut broth over top; and finally, sprinkled chopped green onion and lemon zest overtop – accompanied by a side of Baked (Crispy) Tofu.

LimeOil *optional
1&1/2tbsp fresh lime juice
1tbsp grape seed oil

Add the lime juice and grape seed oil to a small bowl. Whisk well. Once the soup is ready to be served in the bowl with toppings added, drip the flavoured oil gently over the soup for an added ‘flavour bomb’.

Baked (Crispy) Tofu
1 pkg firm tofu (or amount you wish to use); pat dry & cut into about 1.5cm cubes
1 lemon, zest & juice
pinch of sea salt & pepper
grape seed oil
arrowroot powder

Place cubed tofu into a bowl and drizzle with grape seed oil. Add the lemon juice, zest, sea salt and pepper. Toss. Place in fridge for 30mins. After 30mins, pull from fridge and pour out any excess lemon juice & oil. Dredge the marinated tofu with the arrowroot powder, just to coat tossing as you sprinkle the powder. Prepare a baking sheet with parchment paper and pour the tofu mixture onto the sheet spacing the pieces apart. Preheat oven to 400*F and bake for about 15-20mins or until the pieces begin to become golden brown – flip halfway through cooking time.

JalapeñoCoconut Soup
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

This soup is SUPER quick to whip together and has a light jalapeño, all around fresh flavour. It's a perfect switch-up to other cream based soups.

Course: appetizer, side dish, main
Cuisine: *plant based + gluten free
Keyword: jalapeno, soup, cilantro, crispy tofu
Servings: 4 small bowls
Author: thecrimsonsink
Ingredients
JalapeñoCoconut Soup
  • 1 400ml can organic coconut milk
  • 2 cups vegetable broth *low/no sodium & no added spices or seasonings
  • 1 large jalapeño - washed, seeded, & chopped
  • 1/4-1/3 cup *packed fresh cilantro - washed & chopped
  • 1 tsp freshly grated ginger
  • 1 tbsp nutritional yeast
  • 1/4 tsp coriander, ground
  • 3/4-1 tsp sea salt
  • 1 pkg (227g) quinoa rice noodles
LimeOil *optional
  • 1&1/2 tbsp fresh lime juice
  • 1 tbsp grape seed oil
Baked (Crispy) Tofu
  • 1 pkg firm tofu - drained, & pressed or patted dry - cut into 1.5cm cubes
  • 1 lemon *zest & juice
  • pinch sea salt & pepper
  • grape seed oil
  • arrowroot powder
Instructions
JalapeñoCoconut Soup
  1. Prepare the noodles as per package instructions. Once cooked, drain and set aside until you're ready to add them to the JalapeñoCoconut broth. I like to cook my noodles separately - not actually in the broth.

  2. Add the coconut milk, vegetable broth, jalapeño, cilantro, ginger, and nutritional yeast to a high speed blender. Blend on med/high for about 1minute or until well blended. Pour the mixture into a sauce pan over med heat. Add the coriander and sea salt. Stir. Bring to a boil, stir, and then lower to a simmer for 5minutes. Turn off the heat. Either serve hot with prepared noodles or store in the fridge for later.

  3. *I swirled my noodles with a fork and dropped about 2/3cup size 'noodle ball' into the bowl first; then poured the JalapeñoCoconut broth over top; and finally, sprinkled chopped green onion and lemon zest overtop - accompanied by a side of Baked (Crispy) Tofu.

LimeOil *optional
  1. Add the lime juice and grape seed oil to a small bowl. Whisk well. Once the soup is ready to be served in the bowl with toppings added, drip the flavoured oil gently over the soup for an added 'flavour bomb'.
Baked (Crispy) Tofu
  1. Place the cubed tofu into a bowl and drizzle with grape seed oil - don't be shy. Add the lemon juice, zest, sea salt and pepper. Toss to coat & refrigerate for 30mins. Preheat the oven to 400*F. Pull from fridge and pour out any excess lemon juice & oil. Dredge the marinated tofu with the arrowroot powder, just to coat tossing as you sprinkle the powder. Prepare a baking sheet with parchment paper and pour the tofu mixture onto the sheet spacing the pieces apart. Bake for about 15-20mins or until the pieces begin to become golden brown – flip halfway through cooking time.

Recipe Notes

~ Don't over simmer the soup as the jalapeño and cilantro may overcook causing the soup to turn a more brownish green colour. You just want to warm it up leaving the herbs as fresh as possible. 

 

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