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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 216.1
  • Total Fat: 13.3 g
  • Cholesterol: 20.4 mg
  • Sodium: 550.3 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 14.8 g

View full nutritional breakdown of Thai coconut seafood & vegetable confetti soup (2/5/11) calories by ingredient
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Thai coconut seafood & vegetable confetti soup (2/5/11)

Submitted by: CCKELLY3

Introduction

Adapted a coconut shrimp soup recipe off wegmans.com- all I had was the thai culinary stock and a can of coconut milk, so I used what I had and added a lot more veggies (theirs only wanted spinach)- to make this a full meal in a pot, since the coconut milk does make it a bit higher in calories and fat than most soups I make.

I call it confetti soup because all the vibrant colors of the vegetables (that don't overcook and blanch the color) the red, orange, green and the white of the tofu makes for an attractive bowl-serve with slices of fresh green onion and wedges of lemon to squeeze on top.
Adapted a coconut shrimp soup recipe off wegmans.com- all I had was the thai culinary stock and a can of coconut milk, so I used what I had and added a lot more veggies (theirs only wanted spinach)- to make this a full meal in a pot, since the coconut milk does make it a bit higher in calories and fat than most soups I make.

I call it confetti soup because all the vibrant colors of the vegetables (that don't overcook and blanch the color) the red, orange, green and the white of the tofu makes for an attractive bowl-serve with slices of fresh green onion and wedges of lemon to squeeze on top.

Number of Servings: 7

Ingredients

    1 tbsp olive oil
    2 small onions, thinly sliced
    2 small stalks celery, diced
    3/4 of a jalepeno pepper, minced
    2 tbsp fresh ginger root, sliced then into very thin slivers
    1 tbsp minced garlic
    1 cup frozen spinach
    1/2 cup shredded carrot
    1/2 cup carrot, very thin slices (use the large side of a vegetable grater or a mandolin
    1 carton (32oz) Wegmans thai culinary stock
    1 can (13.5oz) coconut milk
    1 cup chicken broth
    1 tsp soy sauce
    1 tsp Worcestershire sauce
    1 tsp cider vinegar
    1/2 tsp ginger, ground
    1/2 tsp cayenne pepper
    1/4 tsp sweet paprika
    1/2 tsp garlic powder
    1/2 tsp black pepper

    1/2 cup garbanzo beans
    1/2 cup frozen peas
    1 oz red bell pepper, diced

Directions

Makes a bout 10-11 cups of soup- I serve about 1 1/2 cups for a bowl--

1. bring oil to sizzle on medium heat, add onion, celery, jalepeno, ginger root slivers, garlic and cook for 5 minutes. Add the grated carrot, frozen spinach and mushrooms, continue to cook another 5 minutes until soft and the vegetables are almost cooked through.

2. Add the coconut milk, thai and chicken broth, cider vinegar, worchestershire sauce, soy sauce, spices, and the garbanzo beans, bring to a boil. Then add the frozen peas and the rest of the carrot. Return to boil, add the fish fillets whole, the tofu chunks and let it just start to bubble-- cover tightly, reduce heat and let simmer for 5 minutes. Add the tofu, cover and remove from heat and let sit, covered 5 minutes more to finish poaching the fish.

3. Serve with slices of fresh green onion and wedges of lemon to squeeze on top. I ususally only break the fish into a few big pieces and serve 1 piece per bowl, but you can break it up smaller to disperse through the broth if you prefer

Number of Servings: 7

Recipe submitted by SparkPeople user CCKELLY3.





TAGS:  Fish |

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