Coconut Seitan Chick’n Soup

Coconut Seitan Chick’n Soup is a rich, creamy dish with plant-based meat perfect for winter months. You can substitute for real chicken, and you can substitute the coconut milk for a lite version, or another low-fat nondairy, unsweetened milk or cream.

Ingredients

Coconut Seitan Chick’n Soup

• 1lb seitan chick’n cutlets (store-bought or homemade)
• 2 cups short grain rice
• 1 Tbs vegetable oil
• 1 large onion, diced
• 5 garlic cloves, peeled and minced
• 4 cups water steeped with 1/2 Tbs achiote powder or paste
• 7 cups vegetable broth
• 8 thai chilis, chopped (optional)
• 2 1/2 Tbs white vinegar
• 1 tsp black pepper
• 1/2 tsp white pepper
• 1 (14 oz.) can lite coconut milk
• Optional garnish: chopped scallions, sliced almonds, sriracha, chili oil

Directions

1. Prepare the chick’n by pan searing in light oil for 5-7 minutes, until lightly browned then set aside.
2. Prepare your vegetables.
3. Toast the rice in a large pan over medium-high heat until golden brown and fragrant. Allow it to cool completely, then pulse in a food processor or blend until coarse.
4. In a large, heavy-bottom stockpot over medium heat, add the vegetable oil. Once hot, add the onion and garlic, sauté for 5 minutes. Then add the chick’n and cook for another 5-7 minutes.
5. Add the achiote water and bring to a boil. Then, add the broth and the rice. Simmer for 10 minutes as the soup thickens.
6. Add the chilis if using, and add the vinegar, black pepper, white pepper, and coconut milk. Stir until combined. Reduce heat to low, cover, and simmer for 10-15 minutes, until thickened.
7. Divide the soup into 5-6 servings, top with optional garnish and enjoy!
8. Leftovers may be stored in the refrigerator for 3-4 days, but will continue to thicken overnight.

Nutrition Information

Nutrition Disclaimer

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