Thai coconut seafood & vegetable confetti soup (2/5/11)
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.
CALORIES: 216.1 |
FAT: 13.3g |
PROTEIN: 14.8g |
CARBS: 14.9g |