This kimchi coconut milk soup recipe will ensure you add more kimchi into your diet and also enjoy the benefits of this fermented vegetable. If you find kimchi too spicy mixing it with coconut milk as in this soup will tone the heat down but still have the spiciness combined with the creaminess of coconut milk. This soup makes a quick and easy meal. Ensure you have all the ingredients ready to cook as the cooking process is quick.
6 tablespoons kimchi, 1 cup coconut milk, 1 cup stock or broth of choice, 2 medium grated or diced tomatoes, 4 sliced spring onions, salt, 1 tablespoon cooking oil of choice, olive oil, avocado, chives or other herb to garnish
In cooking oil of choice, at medium heat, in a pot, fry the spring onions for about a minute. Add the tomatoes and leave it cook down for about 3 to 4 minutes.
Add the stock and bring to a simmer. Add the kimchi and the coconut milk and mix. Leave it cook until it starts to simmer or bubble.
Taste and season with salt if needed. You can also add chili if you want it more spicy.
Turn off the heat. Cover the pot with a lid and leave it sit on the cooling stove for about 5 minutes
Serve with avocado, olive oil and herbs of choice on top.
Enjoy this Kimchi Coconut Milk Soup Recipe