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Thai-Mexican Coconut Lime Soup with Black Beans

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40min

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4 servings

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This Thai-Mexican Coconut Lime Soup with Black Beans is a vibrant fusion dish that combines the creamy richness of Thai coconut soup with the hearty flavors of Mexican cuisine. Infused with lime, cilantro, and a touch of chili, this soup is both refreshing and comforting. Packed with plant-based protein, fiber, and antioxidants, it’s a perfect gluten-free, dairy-free meal for boosting immunity and supporting digestive health.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
7 g
5 g
Allergen Content

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Ingredients

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Steps

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1
Prepare Vegetables

Wash red bell pepper and carrots. Slice bell pepper into thin strips. Slice carrots into thin rounds.

2
Prepare Aromatics

Peel garlic and ginger. Mince garlic finely. Grate ginger. Slice chili pepper thinly.

3
Saute Aromatics

Heat olive oil in a pot. Add minced garlic, grated ginger, and sliced chili. Saute for 2 minutes until fragrant.

4
Add Broth & Coconut Milk

Pour in vegetable broth and coconut milk. Stir and bring to a gentle boil.

5
Add Vegetables

Add sliced carrots and bell pepper. Simmer for 10 minutes until tender.

6
Add Black Beans

Stir in cooked black beans. Simmer for 5 minutes.

7
Season & Add Lime

Add salt. Cut limes in half and squeeze juice into the soup. Stir well.

8
Finish with Cilantro

Wash and chop cilantro. Sprinkle into soup before serving.

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