Chilli Peanut and Coconut Soup Recipe

This is a fast and easy main course soup that looks and tastes inviting. Make it smooth or leave it crunchy.

Serves

Preparation

15 minutes

Cooking

25 minutes

Ingredients

200g/7oz tempeh, cut into cubes
2 tbsp tamari soy sauce or soy sauce
2 tsp crushed chillies/hot pepper flakes
2 tbsp toasted sesame oil
1 onion, finely chopped
1 red pepper, deseeded and chopped
3 garlic cloves, crushed
1 small red chilli, deseeded and finely chopped
160g/5¾oz/1 cup unsalted roasted peanuts, roughly chopped, plus 2 tbsp chopped peanuts, to serve
400ml/14fl oz/1½ cups coconut milk
4 spring onions/scallions, thinly sliced
100g/3½ oz/1 cup bean sprouts
50g/1¾ oz mangetout/snow peas or green beans, sliced diagonally
1 handful of coriander/cilantro leaves
Cooked brown rice or naan
Bread, to serve

Method

1. Put the tempeh in a large bowl and add 1 tablespoon of the tamari and the crushed chillies/hot pepper flakes. Toss well.

2. Heat 1 tablespoon of the oil in a heavy-based saucepan over a medium heat and cook the tempeh for 5 minutes, or until golden brown, turning regularly. Remove and leave to one side.

3. Heat the remaining oil in the pan and add the onion, pepper and garlic. Cook for 5–8 minutes until softened. Add the chilli and roasted peanuts, then stir constantly for 2 minutes until fragrant.

4. Add the remaining tamari, 600ml/21fl oz/scant 2½ cups water and the coconut milk, and bring the soup gently to the boil. Lower the heat and simmer for 15 minutes, or until the soup thickens slightly.

5. If you prefer a smooth soup, use a hand blender to process it to your preferred consistency. Divide among bowls, and add the tempeh, spring onions/scallions, bean sprouts, mangetout/snow peas and coriander/cilantro, then sprinkle some chopped peanuts over the top. Serve with brown rice.

Recipe taken from The Vegan Cookbook by Adele McConnell (£9.99, Nourish Books)

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