Red Coconut Curry Veggie Soup

This dish should be saved for an afternoon of cooking, shopping, and errands. You’ll need the crock pot for the first half and a food processor and a large soup pot for the second half. You can use chicken to make the stock or simply rely on the flavors of the lemongrass and spices!

6 chicken legs (optional)

Vegetable Curry1   Red Coconut Curry Veggie Soup

Shan Vegetable Curry Seasoning (

4 -5 pieces of 6 inch lemongrass
2 tbsp green tea
3 tbsp diced ginger
3 chilli peppers (I used one red and two green)

Peeled and Chopped

1 can chic peas
1 can coconut milk
2 cups stock additional (I would recommend chicken or vegetable stock)
5 cups assorted veggies

  • Kale
  • Broccoli

Salt, pepper to taste

Put lemongrass and green tea in a coffee filter. Wrap it in twine and tie tightly. place in the crock pot. Add curry paste, shan veggie curry seasoning. Chopped squash, carrots, and potatoes. Add chicken legs and chic peas. Fill crock pot with water. Cook on high 4-6hours.

Remove chicken legs from crock pot. Remove half of the contents from the crock pot and put in the food processor. Add a can of coconut milk and blend.*Transfer the coconut milk mixture and the remaining contents of the crock pot into a larger soup pot. This gives a good mix of creamy and chunky textures. Add additional stock for desired soup thickness.


coconutsoup   Red Coconut Curry Veggie Soup

Red Coconut Curry Veggie Soup served with an Atwater’s Cheddar Buttermilk Biscuit

Pull chicken from the bone (or leave whole and serve in soup bowls later) and add chicken, kale, and broccoli to the soup. Bring to medium boil and simmer until kale begins to soften. Serve immediately. I had mine with an Atwater’s Cheddar Buttermilk biscuit. Enjoy! This pot probably makes 12-15 servings. Don’t be afraid to cut it in half. I usually freeze half of my soup and take it to work for yummy leftovers!

*Coconut milk in a can is high in fat. I scooped half of the cream out of the can. You can also use 2 cups of Silk or Blue Diamond coconut milk. I have done it both ways and I like the flavor of the canned milk but prefer the nutrients of the other milk. Your choice. They are both delicious!

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January 7, 2013
Food, Recipe


Coconut Curry Veggie Soup

Coconut Curry Veggie Soup
     video and recipe

2 tbsp olive oil
3 cloves sauteed garlic
1.5 tbps Veggie Curry Seasoning (
4 cups White Sauce (Healthy White Sauce Alternative (White Beans and Cauliflower))
2 Cups Coconut Milk (I used Silk Vanilla in the video. The vanilla adds a hint of sweetness. Newer version have used the original flavor. I have    also used a can of cocounut milk. Don’t be afraid to experiment.)
2 cups stock (I would recommend chicken or vegetable stock) In the video, I use my homemade recipe!
1 cup each of assorted veggies.
Diced Mushroom
Chopped Kale
Shredded carrot
Salt, pepper to taste

Here is a short video of the early preparation stages! Coconut Curry Veggie Soup

If I had to do it over, I would prepare it this way.

Heat olive oil in a medium sized soup pot. Add garlic and Shan seasonings. Add white sauce, coconut milk. You can play with different liquid ratios. Bring to a medium boil. Add all veggies but spinach. Some folks might want to saute their mushrooms. Simmer until kale begins to soften, approximately 7-10 minutes. Spinach only takes a minute or two to wilt and can be added at the end. Serve immediately. Enjoy!

I’ve considered doing different versions of the soup. I would add seafood, like Tilapia, Shrimp, mussels, or crab. I’ve also done a red version with a root vegetable puree. Gotta love the food processor. I’ll post that one soon 🙂

Dinner music? Wide Open Spaces – QueenEarth (Acoustic Cover)

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January 5, 2013
Food, Recipe


Coconut-Curried veggies with Tofu or Chicken


When you cook a meal, the main focus doesn’t necessarily have to be the protein source.  Many dishes can be made with interchangeable proteins.  In this meal we made curried Bok Choy, green beans, zuchinni, and white yams and topped it with either chicken or tofu.

The curried veggies were delicious.  Here’s how:


Green beans
Bok Choy
Sweet potato or yam, or white yam (to thicken and sweeten the curry)
Coconut milk (beverage or can)
Trifecta of awesomeness (Garlic, ginger, and leek)
Tofu and/or Chicken
Sesame seeds
Olive oil, corn starch, paprika, curry powder, paprika, turmeric (curry type spices)
Thai basil, Fresh Mint


Dice sweet potatoes or white yams, and boil until quite soft.  They will be added to the sauteed veggies to create a creamier curry

Saute the garlic and leek in a little oil in a large wok.

IMG 1094 150x150   Coconut Curried veggies with Tofu or Chicken

Fresh Mint

Add the green beans and zucchini, and the bok choy a little later

Add half of the ginger.

Add the boiled sweet potatoes to the wok.

Stir in about 1-2 cups of coconut milk beverage, or half a can of coconut milk.

Season with salt, pepper, curry spices, turmeric, paprika, garam masala, etc.
Add the remaining ginger, chopped mint, and some fresh thai basil
Thicken with a little corn starch blended in cold water if necessary.


IMG 1101 300x225   Coconut Curried veggies with Tofu or Chicken

Sauteeing the veggies with potatoes


To make your protein, simply season your tofu or chicken with the same spices you are adding to the curry.

IMG 1103 300x225   Coconut Curried veggies with Tofu or Chicken

Proteins: seasoned chicken and tofu

Add sesame seeds as well if desired.

IMG 11091 300x225   Coconut Curried veggies with Tofu or Chicken

Add sesame seeds and spices while cooking

Saute in a small pan until cooked through and add to the curried veggies when serving.

IMG 1105 300x225   Coconut Curried veggies with Tofu or Chicken

Cooking proteins and veggies separately


IMG 1112 300x225   Coconut Curried veggies with Tofu or Chicken

Tofu(left) and Chicken(right) with curried veggies

Two options.. tofu or chicken!

IMG 1114 150x150   Coconut Curried veggies with Tofu or Chicken


IMG 1116 150x150   Coconut Curried veggies with Tofu or Chicken



April 21, 2011
Food, Recipe


Try it with Almond Milk

Try it with Almond milk 🙂

For years, I have struggled with my lactose intolerance 🙁 Without sharing all of the ugly details, I’ll just say that drinking milk causes some intense gastrointestinal issues.

Because I switched to almond milk, I can enjoy cereal and coffee without bloating and painful stomach issues. Almond milk doesn’t give your coffee the same creamy color as a few splashes of half and half, but it suffices as a milk substitute and it adds a sweet and nutty natural flavor to any dish. I find it much tastier than soy milk. It’s not chalky. It’s super creamy and it serves well in a variety of dishes when a recipe calls for milk or in a glass alongside a delicious sweet treat like cookies or a pastry. I also bake with it. I’ve used almond milk to make vegan alfredo sauce and ice cream.

food 300x225   Try it with Almond Milk

Try it with Almond milk! (or coconut milk!)



Do your research. Some people prefer soy milk and rice milk. I’ve heard about oat milk and hemp milk. They other night, I tried coconut milk in a recipe with a friend. If you have an allergy to dairy products and are searching for milk substitutes, these healthy alternatives might be worth the inquiry.

April 19, 2011
Drink, Food