Coconut Ginger Quinoa Soup

A bright, gingery coconut soup with vegetables, quinoa and edamame for an easy one-bowl meal.

At a Glance

  • Time: 30 minutes
  • Cuisine: Thai-inspired
  • Serves: 2
  • Flavor: Gingery • Coconut-rich • Spicy
  • Shop: Asian Grocery Store

Ingredients

Pantry Basics

  • 2 tbsp olive oil
  • ½ can coconut milk
  • 1 cup vegetable broth
  • 1 tbsp soy sauce
  • ¼ tsp chile powder
  • Salt, as needed

Grocery Run

  • ¼ cup uncooked quinoa
  • 1 tbsp fresh ginger
  • 2 garlic cloves
  • 2 scallions or 1/2 onion
  • ½ lime
  • ½ tsp turmeric
  • fresh cilantro (optional)
  • 1 tsp chile crisp

Choose any 3 Vegetables

  • Chayote squash, 1
  • Long beans (Asparagus beans) – 1 cup chopped
  • Baby bok choy, 1 cup
  • Carrot, ½ cup
  • ½ cup shelled edamame (usually available frozen)

Directions

  • Prepare — Rinse quinoa. Chop and keep the white and green parts of bokchoy separately. Wash them throughly.
    Build the flavor base. Heat the oil in a pot over medium heat. Add the scallion whites, ginger and garlic. Cook for about 1 minute, just until fragrant. Stir in the turmeric and a dash of chile powder.
  • Cook the Quinoa. Add the vegetable broth and quinoa. Bring to a gentle simmer. Add 1 cup water for quinoa to cook.
  • Add the vegetables in stages. Add firmer vegetables such as chayote, carrot, long beans, or the white parts of bok choy first. Simmer until the quinoa is nearly tender, about 12-15 minutes.
  • Add the coconut milk. Add the coconut milk, soy sauce, edamame, and bok choy leaves, if using. Simmer for another 2–3 minutes.
  • Finish. Turn off the heat and squeeze in the lime juice. Taste and add salt or a little more soy sauce if needed. Top with chile crisp and cilantro, if using.

Kitchen Tip

For a heartier meal, serve with slices of spicy roasted tofu on the side.