Serve warm or at room temp or chill overnight for a cold soup. Add chickpeas and coconut milk to a medium saucepan. Adjust seasoning with salt and pepper as needed. Stir in the coconut milk and orange juice and rind if using. Stir in garlic and cook for one more minute.
Serve up and enjoy. Add in the lentils water potatoes and edamame. Finally add in the pak choi edamame beans tamari and lime juice and cook for 5 minutes until the pak choi has softened. Add the noodles and cook for about 4 minutes. Add the water soy sauce coconut aminos and coconut milk an bring to a boil.
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Heat the remaining tablespoon of oil in the soup pot. In a small bowl combine the coconut milk salsa and ginger. Cover and cook on low for 6 8 hours or until chicken is tender. Despite all the amazing flavour it s actually so quick to make this soup. Heat on low and simmer about 5 minutes to blend flavors.
Heat 1 tbsp olive oil on a medium high heat in a large pan then add in the paste coconut milk and turmeric. Add in the lucy bee coconut milk tofu mushrooms and again bring to the boil. Cook for about 20 minutes until potatoes and lentils are tender. Transfer chicken and drippings to a 5 qt. Bring to a boil and then reduce to a simmer.
Add edamame and coconut milk and simmer until tender about 10 minutes. Add the corn spinach edamame and pepper. Add edamame and coconut milk and simmer until tender about 10 minutes. Heat 1 tbsp olive oil on a medium high heat in a large pan then add in the paste coconut milk and turmeric. Heat the remaining tablespoon of oil in the soup pot.
Add the corn spinach edamame and pepper. Cook till coconut milk is thickened. Serve up and enjoy. The soup broth is made from a mixture of vegetable stock and coconut milk with loads of garlic ginger and thai red curry paste. Serve warm or at room temp or chill overnight for a cold soup.
