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Ginger Coconut Soup

Name: Ginger Coconut Soup
Prep time: 20

(4 votes, average: 4.50 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

This soothing Asian-style Ginger Coconut Soup is really fast to make. The vegetables used here are really delicious together. To lower the amount of fiber, ditch the broccoli and experiment with different combos, for...

2 (14-ounce) cans of coconut milk
1¼ cup water
1 to 2 tablespoons ginger, freshly grated
2 medium shallots, peeled and sliced lengthwise
Salt, to taste
¾ pound small new potatoes, or ⅓ cup of long grain white rice
1 cup of 1-inch asparagus sliced pieces
1 cup of broccoli florets
Cilantro or Thai basil, for garnish

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Nutrition Facts

Calories

487 cals

Fat

43 g

Saturated Fat

38 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

27 g

Sugar

3 g

Fiber

3 g

Protein

7 g

Sodium

967 mg

Directions

In a medium stockpot, bring the coconut milk, water, ginger, shallots, salt, and potatoes or rice to a boil.
Reduce heat and simmer until the potatoes are tender or the rice is cooked. Add in the vegetables, cook for 3 to 5 minutes sprinkle with chopped cilantro or Thai basil cook one minute more then serve.

Chef Tips

For bland diet, put shallots in whole for flavor and remove before eating.

If fiber isn’t an issue, use brown rice, it will just take longer to cook. For speed, use previously cooked and freezer stored brown rice in freezer, add ¾ cup to your soup.

For lower calories, use Lite coconut milk for a lower fat content.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.