Coconut Milk Bean Soup Recipes

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SIMPLE COCONUT & BEAN SOUP



Simple coconut & bean soup image

This vegetarian meal in a bowl shows how something delicious can be made from mostly storecupboard ingredients

Provided by Levi Roots

Categories     Lunch, Soup

Time 30m

Number Of Ingredients 15

1 tbsp sunflower oil
½ bunch spring onions , whites and greens separated and sliced
1 red pepper , diced
1 Scotch bonnet chilli , deseeded and pounded to a paste
1 garlic clove , chopped
1 tsp dried thyme
1 tsp medium curry powder
1 tsp allspice
3 plum tomatoes , chopped
1 vegetable stock cube
410g can kidney bean , rinsed and drained
410g can pinto bean , rinsed and drained
410g can black-eyed bean , rinsed and drained
2 x cans coconut milk
juice 2 limes

Steps:

  • Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly.
  • Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.

Nutrition Facts : Calories 581 calories, Fat 38 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 14 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 3.19 milligram of sodium

THE BEST THAI COCONUT SOUP



The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

  • Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

COCONUT-BLACK BEAN SOUP



Coconut-Black Bean Soup image

Quick and healthy.

Provided by Rebecca Joy Mahoney

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 10

2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
1 cup vegetable broth
2 green onions, chopped, or more to taste
1 tablespoon ground ginger
1 tablespoon ground cumin
1 tablespoon ground turmeric
2 cloves garlic, minced, or more to taste
salt to taste

Steps:

  • Combine black beans, tomatoes, coconut milk, vegetable broth, green onions, ginger, cumin, turmeric, and garlic in a large saucepan; bring to a boil. Reduce heat and simmer until desired consistency is reached, 30 to 45 minutes. Season with salt.

Nutrition Facts : Calories 435.9 calories, Carbohydrate 46.3 g, Fat 22.2 g, Fiber 17.8 g, Protein 16.6 g, SaturatedFat 18.8 g, Sodium 1108.2 mg, Sugar 3.6 g

COCONUT MILK BEAN SOUP



Coconut Milk Bean Soup image

This recipe comes from Tanzania. A friend from Togo brought me this recipe he found on the internet, because he knew I was looking for African recipes to post for ZWT4. Cooking time doesn't include the time to cook the 1/2 cup rice. Thanks Sylvanus!

Provided by Enjolinfam

Categories     Peppers

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon oil
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 teaspoon curry powder
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or 3 tablespoons margarine, softened
1 cup tomatoes, fresh, seeded and cut into chunks
2 1/2 cups kidney beans, canned with liquid (or black-eyed peas)
2 cups coconut milk
3 cups water
1/2 cup cooked rice
1/2 cup coconut, shredded

Steps:

  • In a large saucepan, heat the oil and sauté the onions until softened (maybe about 5 minutes).
  • Add green peppers, curry powder, salt, pepper, butter or margarine, and tomato, and simmer for 2 minutes.
  • Add the kidney beans with their liquid, the coconut milk, and water.
  • Simmer gently for 10 minutes, Stir in the cooked rice and heat for about 2 minutes.
  • Ladle into bowls. Top each serving with 1 Tablespoon of shredded coconut, and serve.

CREAM OF ASPARAGUS SOUP WITH COCONUT MILK



Cream of Asparagus Soup with Coconut Milk image

This plant-based version of asparagus soup gets its creaminess from coconut milk and is complemented by fresh notes of lemongrass. If you haven't used lemongrass before, it is often found now in the produce section of many grocery stores and you can actually cut it into 2- or 3-inch pieces and freeze it for later use. I like to use a plant-based "no-chicken" stock for this because it is almost clear in color, keeping the soup bright green, but any vegetable stock will do.

Provided by Carla Hall

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons olive oil
1 medium onion, thinly sliced
1 1/2 pounds asparagus, trimmed and cut into 1-inch pieces
One 2-inch piece fresh lemongrass
4 cups vegetarian no-chicken broth, vegetable stock or vegetable broth
1 tablespoon flat-leaf parsley leaves
3/4 cup coconut milk, lite or full-fat
1/2 cup frozen baby peas, thawed
Kosher salt and freshly ground white pepper
Lemon zest, for garnish
8 ounces thin asparagus, trimmed and roughly chopped (1 cup)
1/2 cup roughly chopped carrots (1 medium carrot, peeled)
1/2 cup roughly chopped radishes (about 4 small radishes)
1/4 cup roughly chopped red onion (1/2 medium red onion)
1/4 cup finely chopped fresh dill
1/4 cup thinly sliced scallions (2 scallions, green and white parts)
1 serrano chile, seeded and finely diced
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper

Steps:

  • For the soup: Place a large pot over medium heat and add the olive oil. Add the onions, cover and cook, stirring occasionally, until softened, about 6 minutes. Stir in the asparagus and cook for 1 minute.
  • Pound the lemongrass with a meat mallet or rolling pin until well bruised (to release the flavor). Stir in the broth and lemongrass and simmer until the asparagus is tender, about 10 minutes. Discard the lemongrass and stir in the parsley.
  • Turn off the heat and puree the soup with an immersion blender. Stir in the coconut milk and peas and cook over medium heat until warmed through, 5 minutes. Season with salt and pepper, garnish with fresh lemon zest and the Asparagus Salsa if desired just before serving.
  • For the asparagus salsa: Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
  • Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week. Makes 2 cups.

VEGAN COCONUT-GINGER BLACK BEANS



Vegan Coconut-Ginger Black Beans image

The velvety combination of beans and coconut milk is found in a number of African and Caribbean dishes, like Nigerian frejon and Haitian sos pwa nwa. In this recipe, black beans are simmered in coconut milk with a healthy dose of fresh ginger, then finished with lime juice. The result is a light vegan main or side dish. Finish with crushed plantain chips seasoned with lime zest for sweetness and crunch, or top with coconut flakes or tortilla chips, which are also excellent

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, beans, soups and stews, appetizer, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 (15-ounce) cans black beans
2 tablespoons coconut oil or extra-virgin olive oil
1 1/2 teaspoons ground cumin or coriander
1 (3-inch piece) fresh ginger, peeled and finely grated (about 3 tablespoons)
1 (13-ounce) can full-fat coconut milk
Kosher salt and black pepper
1/2 cup plantain chips or toasted coconut flakes
1 teaspoon lime zest plus 2 tablespoons juice (from 1 lime)
Hot sauce, for serving (optional)

Steps:

  • Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper.
  • Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. (If you want a thicker consistency, smash some of beans with the back of a spoon as the mixture cooks, and simmer longer.)
  • Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
  • Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick.

BLACK BEAN AND COCONUT MILK SOUP



Black Bean and Coconut Milk Soup image

From Fitness magazine February 2006. Very easy to make and vegan, too! As a suggestion, serve with Recipe #118085. Also, I like to cook up a pot of brown rice and add a large spoonful to each serving of soup for a complete meal in a bowl. Finally, I have reduced the coconut milk by half and the soup was still delicious! There you go!

Provided by COOKGIRl

Categories     Black Beans

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 small white onion, diced small
1 garlic clove, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chipotle chiles in adobo, minced or 1 -1 1/2 teaspoon TABASCO® brand Chipotle Pepper Sauce
1/4 cup fresh cilantro, chopped (NOT dried)
2 (15 ounce) cans whole reduced sodium black beans (or equivalent amount of freshly cooked black beans)
1 (15 ounce) can reduced-fat coconut milk
2 1/2 cups water or 2 1/2 cups vegetable broth
salt
pepper
lime wedge
diced white onion
fresh cilantro leaves
diced firm tomatoes

Steps:

  • In a soup pot over medium heat, warm the olive oil. Add the onion, garlic, cumin and chipotle. Saute, stirring occasionally for approximately 5 minutes.
  • Add 1/2 cup water, reducing heat to low, continuing to cook for 12-15 minutes or until onion is softened.
  • Add the black beans (plus the bean liquid if using canned), coconut milk, and 2 1/2 cups water or stock. Increase heat to high and bring to a boil.
  • Reduce the heat to medium-low and simmer the soup for 15 minutes.
  • Scoop out 1 cup of the beans and some liquid; place in a mixing bowl. Puree the 1 cup of beans until smooth then return to the soup pot. Stir to thicken, blending more beans if you wish to desired consistency. (Or you can use a hand held immersion blender and blend the soup that way.).
  • Adjust seasoning if necessary, adding salt and pepper as needed.
  • Garnish each serving with lime wedges, diced white onion and cilantro leaves and diced tomatoes.

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Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving. COCONUT-BLACK BEAN SOUP. Quick and healthy. Recipe From allrecipes.com. Provided by Rebecca Joy Mahoney. Categories Soups ...
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Top Asked Questions

How to make kidney bean soup with coconut milk?
Add green peppers, curry powder, salt, pepper, butter or margarine, and tomato, and simmer for 2 minutes. Add the kidney beans with their liquid, the coconut milk, and water. Simmer gently for 10 minutes, Stir in the cooked rice and heat for about 2 minutes. Ladle into bowls.
How to make cream of asparagus soup with coconut milk?
Stir in the broth and lemongrass and simmer until the asparagus is tender, about 10 minutes. Discard the lemongrass and stir in the parsley. Turn off the heat and puree the soup with an immersion blender. Stir in the coconut milk and peas and cook over medium heat until warmed through, 5 minutes.
What to make with coconut milk and black beans?
The velvety combination of beans and coconut milk is found in a number of African and Caribbean dishes, like Nigerian frejon and Haitian sos pwa nwa. In this recipe, black beans are simmered in coconut milk with a healthy dose of fresh ginger, then finished with lime juice. The result is a light vegan main or side dish.
Is there a vegan white bean soup recipe?
Amazing Vegan White Bean Soup recipe that is hearty, comfy and full of flavor. It is vegan, gluten-free and oil-free and perfect for those long winter months. During the cold months, I love to make a variety of bean soups, like my J amaican Gungo Peas Soup and my Split Peas Soup.

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