Add the lime juice chilli ginger garlic tamari maple and coriander into a blender and blend until you have a paste. Cook for about 20 minutes until potatoes and lentils are tender. Adjust seasoning with salt and pepper as needed. Heat on low and simmer about 5 minutes to blend flavors. Serve up and enjoy.

Heat the remaining tablespoon of oil in the soup pot. Serve warm or at room temp or chill overnight for a cold soup. Sprinkle a healthy pinch of salt and bring to a slow simmer. Reduce the heat cover and simmer for 10 minutes. If you can t find lazy lemongrass comes in a jar then use two lemongrass stalks removing the tough outer layers and pounding the centres into a paste.

Cover and cook on low for 6 8 hours or until chicken is tender. The soup is vegan and low in calories if you want to reduce the fat content replace the coconut cream with light coconut milk. As long as you re organised you can get the whole thing on the table in less than 20 minutes. Heat oil in a medium saucepan over medium high heat. Add the corn spinach edamame and pepper.

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Finally add in the pak choi edamame beans tamari and lime juice and cook for 5 minutes until the pak choi has softened. Add chickpeas and coconut milk to a medium saucepan. Add the garlic and the ginger and cook for about 30 seconds stirring constantly. Add the water soy sauce coconut aminos and coconut milk an bring to a boil. Heat 1 tbsp olive oil on a medium high heat in a large pan then add in the paste coconut milk and turmeric.

Add the diced onions and cook until lightly browned this takes 5 7 minutes. Transfer chicken and drippings to a 5 qt. The soup broth is made from a mixture of vegetable stock and coconut milk with loads of garlic ginger and thai red curry paste. Return to pan and stir in coconut milk and lime juice. In a small bowl combine the coconut milk salsa and ginger.

Cook till coconut milk is thickened. Add edamame and coconut milk and simmer until tender about 10 minutes. Add in the lucy bee coconut milk tofu mushrooms and again bring to the boil. Why we love this coconut noodle soup. Add in the lentils water potatoes and edamame.

Add the noodles and cook for about 4 minutes. Stir in garlic and cook for one more minute. Add the noodles and cook for about 4 minutes. Cook till coconut milk is thickened. Add the diced onions and cook until lightly browned this takes 5 7 minutes.

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Stir in garlic and cook for one more minute. Finally add in the pak choi edamame beans tamari and lime juice and cook for 5 minutes until the pak choi has softened. Cover and cook on low for 6 8 hours or until chicken is tender. Heat the remaining tablespoon of oil in the soup pot. Add the lime juice chilli ginger garlic tamari maple and coriander into a blender and blend until you have a paste.