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Creamy Coconut, Kale and Oyster Mushroom Soup


Once in a while I will be sharing truly inspiring recipes (not that they’re not all inspiring and delicious but some of them are indeed special). This one is one of them.

This recipe (from Foodie Quine)  was being featured this week on Foodies 100 and just by the looks of the photos I had to try it asap – It looked absolutely yummy.

Firstly, I was a litle doubtful  because of the amounts of kale in it (my husband is not a big fan of kale and I was afraid this recipe had a little too much of it) and secondly because it seemed too easy and simple to be true. So I decided to tweak it a little and make my own version of this Asian inspired dish. Just added a few more ingredients to balance with the generous amounts of kale requested – such as celery, oyster mushrooms (Pleurotus ostreatus), fresh herbs and lime and got a decadent and delicious soup up to my husband’s taste. He actually loved it so much at dinner that he ate all the leftovers on the following day at lunch… (I guess this was a very good sign!) 🙂

So, pretty simple weekday meal. No tricks up the sleeve and you get a super delicious soup ready in no more than 20 minutes.

    • It’s simple.
    • Earthy.
    • Comforting.
    • Satisfying.
    • Sweet.
    • Creamy.
    • Full of good and nourishing ingredients.
    • And perfect for when you need a quick weeknight meal.

“And if I need some sweetness, I’ll get it from this soup
If I need some sweetness, I’ll get it from this soup
It’s good, it’s good, it’s good to be alive…”

Ready for the recipe?

Foodies100 Index of UK Food Blogs
Creamy Coconut, Kale and Oyster Mushroom Soup
Serves 4
A delicious Asian inspired soup that magically combines the biterness of kale with the sweetness of the coconut milk. Super easy and ready in 20 minutes.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
  1. 1 Tsp Organic Sesame Oil
  2. Thumb sized piece of Fresh Ginger, peeled and very finely chopped
  3. 2 Cloves Garlic, peeled and crushed
  4. 1 Carrot, finely diced
  5. 1 Celery stick, finely diced
  6. 200gr Oyster mushrooms, shredded
  7. 1Tsp Ground Coriander
  8. 4 Spring Onions, sliced
  9. 100g Kale, hard stems removed and finely sliced
  10. 2 Nests of Rice Vermicelli Noodles
  11. 1200ml Stock made with 2 Vegetable Stock Cubes (ideally Kalo Low in salt)
  12. 1 Tin light Coconut Milk (400ml)
  13. 3 Tbsp Tamari Sauce
  1. Fresh herbs such as Parsley, Coriander and/or Basil,
  2. Juice of half a Lime
  3. White & Black Sesame and/or Poppy seeds, to taste
  1. Wash and chop all the veggies.
  2. Put the sesame oil in a large pan and gently fry the ginger, garlic, carrot, celery, mushrooms, ground coriander and three of the spring onions. (Keep aside the forth spring onion for garnish)
  3. Cook for 3-4 minutes until softened and lightly browned.
  4. Add the kale, noodles and stock. Bring to the boil and simmer for 5 minutes.
  5. Add in the coconut milk and gently warm through. Season with Tamari sauce.
  6. Serve topped with the reserved spring onion, fresh herbs, some drops of lime juice, and sprinkle with white and black sesame and/or poppy seeds.
  7. Enjoy.
  1. If you want an extra spicy kick add some fresh chillies to the soup.
Adapted from Foodie Quine
Adapted from Foodie Quine
Comidamor http://comidamor.co.uk/

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