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Simple Coconut & Bean Soup

A quick and satisfying soup made with creamy coconut milk and hearty beans, perfect for busy days and customizable to your tastes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Vegan
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can canned beans, drained and rinsed 400g can, any variety works
  • 1 can coconut milk 400ml can
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 2 cups vegetable broth
  • 1 lime Juice of Can use fresh lime for better taste
  • 1 handful cilantro, chopped Fresh cilantro for garnish
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp salt Adjust to taste
  • 1/4 tsp black pepper Adjust to taste

Method
 

Preparation and Cooking
  1. Warm a saucepan over medium heat. Add a splash of oil, sauté onion and garlic until soft.
  2. Stir in curry powder, turmeric, salt, and pepper.
  3. Pour in vegetable broth and coconut milk, stirring to combine.
  4. Add beans and bring the soup to a gentle simmer.
  5. Simmer for 10 to 12 minutes until flavors meld and the broth thickens slightly.
  6. Turn off the heat, add lime juice, and chopped cilantro.
  7. Ladle into bowls and serve warm.

Notes

Serve with crusty bread or steamed rice. Consider adding spicy sauce or chili flakes for extra flavor. Store leftovers in an airtight container for up to three days, or freeze for up to three months.