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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 172.9
  • Total Fat: 5.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 954.1 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 4.0 g
  • Protein: 3.3 g

View full nutritional breakdown of Thai Curry Soup calories by ingredient
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Thai Curry Soup

Submitted by: MOUNTROYALMOM

Introduction

Spicy and Delicious. Sneak your veggies into this creamy soup. Spicy and Delicious. Sneak your veggies into this creamy soup.
Number of Servings: 5

Ingredients

    2 small onions (or 1 large) cut fine
    3 large carrots (cut into 1/2 inch pieces)
    1 large yam (about 2 cups peeled and cut into 1/2 inch pieces)
    4 cups of vegetable broth
    1 tbsp oil
    2 inch piece of ginger minced
    1 Tbsp of Thai red curry paste (no fish sauce in ingredients)
    1 can of coconut milk (fresh or canned) ( I used canned)
    handful of fresh cilantro (coriander leaves) for garnish

Directions

Heat oil in a large heavy bottomed pan, add onions and saute until the onions are cooked and transparent

Add minced ginger and stir for a few seconds.

Add rest of the vegetables, salt to taste, water or broth and thai red curry paste and let it simmer until the vegetables are cooked.

Finally add coconut milk heat gently till the soup begins to bubble and simmer again. Add additional red chilli powder at this point if you want more heat.

Remove from heat and serve hot after garnishing with fresh cilantro

Serving Size: makes 5 bowls of soup






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