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–+ servings

Coconut-Lime & Bean Soup

Marla Hingley
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6

Ingredients
  

  • 1 Tbsp oil
  • 1 onion finely chopped
  • 1 tsp GF Thai green curry paste
  • 2 cups cannellini white kidney beans, drained & rinsed
  • 1 ½ cups GF chicken stock
  • 2 large basil leaves
  • 1 lime juiced & zested
  • 1 Thai red chili
  • 1 ¾ cups coconut milk light or full fat
  • 2 tsp GF fish sauce

Garnish

Instructions
 

  • In a large pot, heat oil and cook onions for a few minutes until soft. Add curry paste and continue to cook for another minute.
  • Add beans, stock, basil, chili pepper, lime juice and zest. Bring to a boil, reduce and simmer for 15 minutes.
  • Remove basil and chili pepper, then run soup through a food processor or immersion blender until smooth. Return to pot and add coconut milk and fish sauce, bring back to a simmer.
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