Chilli and Coconut Soup Recipe

Sometimes, you just need to eat soup. Chilli and coconut soup, to be exact.

As 2016 rolls in I am more than sick of the sight of food. I stand by that you can never eat too many potato products, but all the extra sweet treats and general foodie overload has done me in a bit. And sometimes you just really, really need to eat soup.

chilli and coconut soup recipe

This ties in quite nicely with mine and Liam’s little health kick for the year (although he probably would never eat this recipe as he’s the fussiest eater I’ve ever known) – but I’m definitely on the hunt for some lighter meals. Plus not to mention that I’ve been watching an awful lot of the food channel recently and I feel fancy as hell when I throw things together and it works.

I even gave myself a head start on the exercise front since recently my back has decided it’s done with life and I’ve been in agony. Exercise has definitely helped, and as soon as my back is over it’s most recent hissy fit, I’ll be starting Yoga With Adriene’s latest 30 Day Challenge: Yoga Camp. It’s a goal of mine this year to practice yoga more regularly and Adriene’s challenges are the perfect way to fit it in. I’m excited to get started!

Chilli and coconut soup

It’s also Veganuary! What better time to share one of my favourite recipes? Another goal of mine is to get more recipes up on this blog – all of my recipe posts so far have gone down quite well and I definitely don’t need an excuse to eat more good food, so bare with me while I get cooking!

But for now, chilli and coconut soup.

This recipe is a super easy one that I found the original recipe for on the BBC food site – and the original is delicious, but I rarely keep sweet potatoes and so the recipe morphed into it’s own “lob it all in and hope for the best” thing. ot to mention the original recipe has Thai curry paste in which quite often has soy sauce in – I skip that step. And so my chilli and coconut soup recipe was born. The basis of chilli and coconut soup is tomatoes, red peppers, chillis if I have any (dried chilli if not), coconut milk and red lentils. You really can’t go wrong.

I should add that this recipe makes… a lot of soup. I’m currently dipping into my 5th portion after taking it to work for 2 days, so you can either scale the recipe down or make a huge batch to freeze.

I hope you all had a wonderful new year! Liam and I spent our night with some friends over (Daisy loved the extra attention) and I’ve felt like I’ve been recovering ever since, despite the fact we didn’t even drink.

Let me know if you give this recipe a go! I might be off to go make another batch…

Brianne xo

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Chilli Coconut Soup Recipe
Print Recipe
A warm, spicy soup for winter that's creamy and light. Perfect for after the post-Christmas binge.
Servings Prep Time
4/5 portions. 10 minutes or less
Cook Time Passive Time
30 15 minutes.
Servings Prep Time
4/5 portions. 10 minutes or less
Cook Time Passive Time
30 15 minutes.
Chilli Coconut Soup Recipe
Print Recipe
A warm, spicy soup for winter that's creamy and light. Perfect for after the post-Christmas binge.
Servings Prep Time
4/5 portions. 10 minutes or less
Cook Time Passive Time
30 15 minutes.
Servings Prep Time
4/5 portions. 10 minutes or less
Cook Time Passive Time
30 15 minutes.
Ingredients
Servings: portions.
Instructions
  1. Set the lentils away to cook through using 2 and a half cups of hot water first - I give them around 15 minutes to almost cook before adding them to the soup to finish.
  2. In the meantime chop the onion and garlic, add it to a pan with a little oil and fry them gently until they're softened. Chop and add the red pepper and chilli to fry through with it.
  3. Once the lentils are mostly cooked, add the garlic/onion/pepper in to the pan (I don't usually bother draining off excess water here, but if you want to you'll end with a thicker soup).
  4. Stir in the canned tomatoes, the tomato puree, cumin, cinnamon and salt/pepper. Allow 5-10 mins for the lentils to finish softening, then take off the heat to cool.
  5. Once the heat is off, stir through the coconut milk - if it's solidified the remaining heat in the soup should melt it down.
  6. I usually leave the soup for around 15 minutes to cool enough for blending. You can use a hand blender or standard blender for this - I use my main blender as it's quicker.
  7. Once blended you can reheat in portions ready to eat - I split mine into 5 average sized portions and reheated individually, but you can reheat as a batch if serving multiple people. I've so far enjoyed this with crumpets, toast, crispy cauliflower bites and that one stray sweet potato I forgot I had. Delicious.
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2 thoughts on “Chilli and Coconut Soup Recipe

  1. I love soup and everything coconut! This sounds yummy 🙂 I´m a huge fan of pumpkin soup, and it is basically the same base as your soup. Hmmm.. I think I will be making soup for dinner today! 😀 Thanks for sharing 🙂 xx

    1. I’m still yet to try pumpkin soup! I wanted to try some over halloween when there was tonnes available but I missed out because I was working so much 🙁 xx

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