Creamy Coconut & Adzuki Bean Soup
A velvety, nourishing soup where earthy adzuki beans swim in a fragrant coconut broth. Gentle warmth from ginger and a bright squeeze of lime make it deeply comforting yet light. Perfect for cozy evenings, this one-pot meal comes together with simple pantry staples.
For 4 servings
- saute · ~5 min
Sauté the aromatics.
1.Heat oil in a heavy-bottomed pot over medium heat.2.Add chopped onion and cook until translucent (4 min).3.Add garlic and ginger, sauté until fragrant (1 min). - boil · ~45 min
Cook the beans and carrot.
1.Add soaked, drained adzuki beans, diced carrot, and 3 cups of water to the pot.2.Bring to a boil, then reduce heat to a gentle simmer.3.Cover and cook until beans are tender (45 min).TIPCheck beans at 35 minutes; older beans may need more time and an extra splash of water. - simmer · ~5 min
Finish the soup.
1.Stir in coconut milk and soy sauce. Simmer gently for 5 minutes, do not boil.2.Remove from heat. Blend partially with an immersion blender for a creamy yet chunky texture.3.Season with salt and stir in lime juice.TIPOnly blend about half the soup; keeping some whole beans adds a satisfying bite. - garnish
Ladle into bowls, garnish with coriander leaves, and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak adzuki beans overnight to ensure even cooking and a creamy texture.
- 2Do not boil the soup after adding coconut milk to prevent it from curdling.
- 3Use a light hand with the immersion blender to keep some beans intact for texture.
- 4Taste before salting — soy sauce already adds saltiness to the broth.
- 5For a thicker soup, mash a portion of the beans with a fork before adding coconut milk.
- 6Cooled soup thickens; thin it with a splash of water or broth when reheating.
Adapt it for your goals.
Vegan
The recipe is already fully vegan — omit the optional drizzle of honey if using, and confirm your soy sauce is plant-based.
higher proteinHigher-protein
Add a handful of cooked edamame or silken tofu cubes in the last 5 minutes for extra protein without muddying the flavor.
low fatLow-fat
Replace full-fat coconut milk with light coconut milk and reduce the oil to 1 teaspoon; the soup will still be satisfying but lighter.
spicy kickSpicy kick
Sauté 1/2 a small red chili with the garlic and ginger for a gentle heat that complements the sweet coconut.
Why this is on our healthy list.
Rich in Plant-Based Fiber
Adzuki beans provide a hearty dose of dietary fiber, supporting digestion and helping maintain steady energy levels.
Antioxidant-Rich Ingredients
Carrots and ginger deliver beta-carotene and gingerol, compounds known to support immune function and reduce oxidative stress.
Healthy Fats from Coconut
Full-fat coconut milk offers medium-chain triglycerides (MCTs), which are easily utilized by the body for quick energy.
Frequently asked questions
Yes, use two 15-oz cans, drained and rinsed. Skip step 2’s long simmer; add the beans with the coconut milk and simmer just 10 minutes.
