What if I told you that by buying a can of Goya Coconut Milk or Cream of Coconut you can help feed America?
I've paired up with Meatless Monday Bloggers and Can Do campaign to let you know that when you buy a can of Goya Coconut Milk or Cream of Coconut this November and December, Goya will donate at least 600,000 pounds of food to those in need! Will you participate?
I hope you do! And I have a fabulous recipe for you for Vegan Laksa With Zucchini, Peppers & Mushrooms Soup. This recipe is my adaptation of a recipe for Squash Laksa Soup from Jamie Oliver.
Disclaimer: I received a few Goya products, but am otherwise not compensated for this post. All opinions are my own.
Vegan Laksa With Zucchini, Peppers & Mushrooms Soup
Ingredients
2-3 red chillies, seeds removed
3 garlic cloves, smashed
2 inch-sized piece of fresh ginger, peeled
stems from 1 bunch of cilantro {reserve the leaves for garnish}
1 tablespoon sesame oil
2 limes, zested and juiced {more for garnish}
2 tablespoons soy sauce
1 tablespoon olive oil
1 can coconut milk
4 cups vegetable broth
1 large zucchini, spiralized
2 portobella mushroom caps, thinly sliced
1 red pepper, thinly sliced
Directions
1. In a food processor make a puree from the chillies, garlic, ginger, cilantro stems, sesame oil, zest and juice of 2 limes, and soy sauce.
2. Heat the olive oil in a large soup pot and pour in the puree, aka laksa paste. Allow it to cook for a minute.
3. Add in coconut milk and vegetable broth and simmer for 15 minutes. NOTE: If the mixture separates, use an immersion blender to very carefully smooth out the broth.
4. Add in zucchini, mushrooms, and peppers. Simmer until the vegetables are tender.
5. Serve topped with cilantro leaves and an extra wedge of lime.
This was the first time I've ever had laksa soup and I'm utterly in love with it. The flavors are so vibrant! You can make this soup with any other vegetables you like or add tofu. If you don't observe Meatless Monday, feel free to add cooked shrimp or chicken.
I'll leave you with a visual process of how I adapt recipes ;)
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