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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 256.7
  • Total Fat: 9.1 g
  • Cholesterol: 2.7 mg
  • Sodium: 325.6 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 6.2 g
  • Protein: 7.4 g

View full nutritional breakdown of Vegetable Coconut Curry Soup calories by ingredient
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Vegetable Coconut Curry Soup

Submitted by: ELENGIL

Introduction

A flavorful, rich soup with an array of vegetables and ingredients you probably have on-hand already. A flavorful, rich soup with an array of vegetables and ingredients you probably have on-hand already.
Number of Servings: 4

Ingredients

    3 cloves of garlic, chopped
    3/4 cup onions, chopped
    3 small red potatoes, small cubes
    2 tsp coriander, crushed in mortar
    1 pat unsalted butter
    6 mini bell peppers, sliced
    8 cremini mushroom, halved
    4 stalks celery, chopped
    1/2 head broccoli, chopped
    2 whole red tomatoes
    1/2" sliced ginger root
    .5 tbsp hot curry powder or to taste
    1 cube vegetable bouillon
    1 can (14 oz.) Thai Kitchen Lite Coconut Milk
    1 cup water

Tips

Serve as a soup or pour over brown rice. Also great with a mild fish.
Low in salt, but you can use unsalted bouillon to further cut sodium.


Directions

In a wok, melt butter, then add garlic, onions, potatoes and coriander. Sautee over low heat, stirring occasionally.

When potatoes are soft but not fully cooked, add all the other ingredients at once and simmer over medium heat 15-20 minutes until vegetables are warm and potatoes are fully cooked.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user ELENGIL.






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