Curried Coconut Ginger Chowder
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Cook time: 
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Serves: 4
 
Ingredients
  • 1 Tablespoons coconut oil
  • 10 slices fresh, peeled ginger (or a knob the size of a golf ball)
  • 1 clove garlic
  • ¼ white onion (about ¼ cup)
  • 1 stalk lemongrass (about the size of one of those pirouette cookies from Pepperidge Farm)
  • 10 whole peppercorns
  • 2 Tablespoons curry paste
  • 4 cups vegetable stock
  • 1 15 oz. can full-fat coconut milk
  • 2 shiitake mushrooms, stems removed, sliced paper-thin
  • 2 small tomatoes, diced
  • 2 cups chopped Swiss chard, sliced thin
  • Juice of 2 limes
  • 4 teaspoons soy sauce (more if your curry paste and vegetable stock were unsalted!)
  • Optional: vermicelli rice noodles, cooked according to package directions
  • Optional: fresh cilantro and sliced scallions
Instructions
  1. In a food processor, combine ginger, garlic, onion, and lemongrass, and pulse until all the pieces are about the size of the peppercorns.
  2. In a 2-quart soup pot, heat the coconut oil over medium to medium-high heat, and add the ginger mixture and peppercorns to the pot and sauté until very fragrant, 3-5 minutes. Do not let it brown or burn.
  3. Add the curry paste and sauté until fragrant, 1-2 minutes.
  4. Add the vegetable stock and bring to a simmer. Cook until soup has reduced by about 30%. Check this by looking at the rings on the pot, or simply reduce for 15 minutes and don’t worry too much about it.
  5. At this point, cook your rice noodles (if using), chop all your vegetables, and prepare garnishes.
  6. When the soup is reduced, strain through a fine mesh sieve into a large bowl. Rinse out the pot and wipe with a towel to remove any residue.
  7. Add the soup back to the pot and return to a simmer. Add the coconut milk and return to a very low simmer, but don’t boil.
  8. To serve, divide the mushrooms, tomatoes, Swiss chard, and noodles (optional) to each bowl, then top with the hot soup. Flavor each bowl with lime and soy sauce, to taste. Top with cilantro and scallions, if using.
  9. (Alternately, if serving the whole pot of soup at once, flavor the soup in the pot with the lime and soy sauce, starting with half of what the recipe calls for and adding the rest to taste.)
  10. To store, keep the broth, toppings, lime, and soy sauce in separate containers in the refrigerator.
Recipe by The Waco Vegan at http://www.thewacovegan.com/curried-coconut-ginger-chowder/