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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 164.1
  • Total Fat: 7.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 449.4 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 4.6 g
  • Protein: 7.2 g

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

Submitted by: GLOBALJUJU
Vegetable Coconut Curry Soup

Introduction

A delicious, nutritious, hearty soup. A delicious, nutritious, hearty soup.
Number of Servings: 12

Ingredients

    2 TBS sesame oil (any vegetable oil will do)
    2-4 finely diced jalapeno, or other medium-sized, spicy pepper
    4 cloves garlic
    3 thin, long slices of ginger.
    8 cups tap water
    4 vegetable boullion cubes
    1 cup diced carrots (pre-cooked)
    1 jar/can baby corn, chopped
    1 can coconut milk
    2 TBS curry powder, or 4TBS Karee red curry pate
    chopped water chestnuts
    black pepper (to taste)
    white pepper (to taste)
    dash of ground cloves
    1 cup dried TVP, chicken cube style
    (You may add whatever veggies you like to this soup).

Directions

Sautee vegetables until tender in a large sauce pan (I usually boil the carrots separately and throw them in later. It's just easier).
Add spices and sautee three minutes more.
Add 4- 6 cups water (depending on how thick you want it!) and two bouillion cubes.
Add 1/2 cup TVP.
Simmer 10 - 15 minutes.
Add 1 TBS corn starch, dissolved in 1/4 cup tepid water, and stir into soup mixture.
Simmer another five minutes.
Add 1 cup evaporated, whole milk.
Remove from heat.
Remove ginger.
Serve over brown rice or alone.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    My mom & I LOVED this recipe, especially the use of TVP. I love coconut to begin with - and it gave us enough to have throughout the week. - 5/12/09

    Reply from GLOBALJUJU (5/24/09)
    Thanks! I'm glad you enjoyed it! I can eat it for days on end, weeks at a time.


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  • Incredible!
    1 of 1 people found this review helpful
    This soup sets me up beautifully for the week! Wonderful! - 5/9/09

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  • Very yummy! I used a can of lite coconut milk and no evaporated milk and it was still delicious. Made my own chx broth from a rotisserie chx and added chx with mushrooms, zucchini, baby corn, onion, carrots,& broccoli into soup because I didn't feel like sauteeing the veg. Will make again, thanks! - 9/2/14

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  • ...I did a Makeover for this recipe as I didn't have all the ingredients and it seemed like a lot of sugar and fat. I used silk coconut milk and other substitutions and almost doubled (2Cups) the portion size for 300 cals each count. Go to my spark page and look in my recipe collection to find it. - 1/17/12

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  • I live overseas too and can't get any sort of coconut paste, but we do use coconut milk powder in curries and pumpkin soup which has a very nice flavor. I'm going to try this recipe next week when company comes. - 1/13/12

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  • When it comes to the coconut paste...are you referring to the frozen mixers for pina coladas? I couldn't find anything else that came close to "coconut paste" in the huge store I was in. I want to make this Saturday, so if you get a moment to reply, that would be really appreciated. Thanks! - 10/1/09

    Reply from GLOBALJUJU (5/14/11)
    Hi again, Jenners. I'm now living in Indonesia, so switching to 200mL cocunut milk (about 1/2 cup?). I'm sure light cocunut milk would be just as good, if you can get your hands on it.


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  • The soup base sounds great - did I miss what vegetables and what quantity of veggies? - 5/21/09

    Reply from GLOBALJUJU (5/24/09)
    Sorry! I guess I didn't put what veggies. I use carrots and baby corn as a must, and you can add whatever vegetables you like on top of that. I'll go add that to the recipe right now!


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