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Home » Soups » Thai Coconut Tongue of Fire Soup from The Great Vegan Bean Book

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Thai Coconut Tongue of Fire Soup from The Great Vegan Bean Book

August 23, 2013 by Kathy Hester 2 Comments

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Thai Coconut Tongue of Fire Soup from The Great Vegan Bean Book

This creamy soup is full of Thai flavor. Lemongrass, lime, coconut milk, ginger and cilantro elevate this soup to an exotic treat.

The ‘tongue of fire’ in the title refers to a variety of heirloom beans with that name, which have a meaty texture and an undertone of spice in them. They are firm like kidney beans – which you can use in their place if you can’t find the exotic ones.

In case it’s hard for you to find some of the more exotic ingredients near you, I have some easier-to-find substitutions below.

Print Recipe
5 from 1 vote

Thai Coconut Tongue of Fire Soup

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4
Calories: 419kcal
Author: Kathy Hester

Ingredients

  • 2 cups 470 ml water
  • 1 can 14 ounces, or 400 ml light coconut milk
  • 3 cloves garlic minced
  • 1 tablespoon lemongrass paste or 3 pieces lemongrass smashed with the flat side of a knife (or substitute 1 teaspoon other lemony herbs such as verbena or lemon balm, or 1 teaspoon lemon zest)
  • 1 teaspoon galangal root paste or grated ginger
  • 1 teaspoon kaffir lime leaves optional
  • Two 1-inch-long 2.5-cm slices ginger
  • 12 fresh shiitake mushrooms sliced or minced
  • 1 1/2 cups 375 g cooked Tongue of Fire or kidney beans or 1 can (15 ounces, or 420 g), rinsed and drained
  • 1 cup 164 g corn kernels
  • 1/2 teaspoon salt
  • 1/2 red bell pepper cored, seeded, and diced
  • zest of 1/2 lime
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 2 tablespoons minced cilantro plus more for serving
  • lime wedges for serving

Instructions

  • Put the water, coconut milk, garlic, lemon grass paste, galangal root paste, kaffir lime leaves, ginger, mushrooms, beans, corn, and salt into a large saucepan or small stockpot.
  • Cook uncovered over medium heat for 15 minutes so the flavors can infuse into the broth.
  • Add the red pepper, lime zest, and cayenne and cook until the veggies are tender but still firm, and cook for about 15 more minutes.
  • Add the cilantro and taste and adjust the seasonings if needed.
  • Serve with the lime wedges and extra cilantro.

Nutrition

Calories: 419kcal | Carbohydrates: 77g | Protein: 26g | Fat: 2g | Saturated Fat: 1g | Sodium: 332mg | Fiber: 27g | Sugar: 7g
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Filed Under: Soups, Summer, The Great Vegan Bean Book Tagged With: coconut milk, ginger, scarlet runner beans, Thai Coconut Tongue of Fire Soup, that, The Great Vegan Bean Book, tongue of fire

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Comments

  1. Shelley @ Two Healthy Kitchens says

    August 23, 2013 at 4:06 pm

    Wow! This recipe has everything going for it! I adore Thai food, so you snagged me right out of the box! As if that wasn’t enough, the soup takes almost no time to prepare, and you ingeniously offer subs for any ingredient that could be tough to track down. Perfect! Can’t wait to try it!

    Reply
  2. Tim Nona says

    December 26, 2015 at 11:29 pm

    As I recall, I purchased mine from Rancho Gordo, I’m out of Tongue of Fire, and several others, time to visit them

    Reply

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