Coconut Curry Soup: Kidney Friendly Recipe
Indulge in the rich flavors of coconut and curry with this kidney-friendly soup recipe. Perfect for people with kidney disease that are on a low sodium diet and mindful of their potassium intake. This flavorful soup is creamy, tangy, and packed with kidney protective veggies!
Servings: 4
Equipment
- 1 Pot
Ingredients
- 1 shallot
- 4 cloves garlic minced
- 1 tbsp olive oil or avocado oil
- 2 cups celery diced
- 2 cups carrots diced
- 1 inch ginger root finely chopped
- 1 tbsp tomato paste low sodium
- 2 tsp curry powder
- 4 cups low sodium vegetable broth
- 1 medium zucchini thinly sliced
- 1 cup shelled edamame
- 1 cup dry pasta noodles chickpea, whole wheat (your choice)
- 1 cup canned coconut milk
- 1/2 each juice from 1 lime or lemon
- 1 tsp hot sauce optional
Instructions
- Heat olive oil or avocado oil in a pot over medium heat.
- Add shallot to the pot and sauté for a few minutes until translucent.
- Add celery and carrots and stir to combine.
- Add ginger and garlic and sauté for another 2-3 minutes.
- Add tomato paste and curry powder, stir to combine.
- Pour veggie broth into pot, cover with lid and bring to a boil. Once boiling, lower heat and simmer for 15 minutes.
- Add edamame and dry pasta noodles to the pot. Stir, and cover again and cook for 7-10 minutes (as long as it takes for noodles to cook).
- Add coconut milk and lime/lemon juice. Stir to combine and serve.
- Top with hot sauce or a sprinkle of salt/garlic salt if needed!
Notes
Nutrition Info Per Serving (2 cup portion): 282 calories, 8 g protein, 29 g carbohydrates, 6.5 g fiber, 258 mg sodium, 837 mg potassium, 133 mg phosphorus, -11.3 PRAL