SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 37.6
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 278.8 mg
  • Total Carbs: 4.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.5 g

View full nutritional breakdown of My Thai Soup calories by ingredient
Report Inappropriate Recipe

My Thai Soup

Submitted by: LTRUTLEDGE


Number of Servings: 4

Ingredients

    2 tsp canola oil
    1 cup(s) cremini mushrooms, fresh, sliced
    1 medium sweet red pepper(s), seeded and finely diced
    1 Tbsp ginger root, fresh, peeled and minced
    1 Tbsp lemon grass, fresh, finely chopped, or 1 teaspoon dried
    1 item(s) sun-dried hot chile pepper(s), small, seeded and minced (wear gloves to prevent irritation)
    2 cup(s) reduced-sodium chicken broth
    14 fl oz light coconut milk
    2 tsp lime zest, grated
    2 tsp fresh lime juice
    1/4 cup(s) cilantro, fresh, chopped

Directions

Heat the oil in a medium nonstick saucepan over medium-high heat. . Add the mushrooms and bell pepper to the pan. Cook over medium heat, stirring occasionally, until the vegetables are tender, about 6 minutes. Add the ginger, lemongrass, and chile pepper; cook, stirring constantly, until fragrant, about 1 minute.

Add the broth, coconut milk, lime zest, and lime juice; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 5 minutes. Stir in the cilantro and serve at once. Yields generous 1 cup per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user LTRUTLEDGE.






Great Stories from around the Web


Rate This Recipe