Thai coconut seafood & vegetable confetti soup (2/5/11)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 tbsp olive oil2 small onions, thinly sliced2 small stalks celery, diced3/4 of a jalepeno pepper, minced2 tbsp fresh ginger root, sliced then into very thin slivers1 tbsp minced garlic1 cup frozen spinach1/2 cup shredded carrot1/2 cup carrot, very thin slices (use the large side of a vegetable grater or a mandolin 1 carton (32oz) Wegmans thai culinary stock1 can (13.5oz) coconut milk1 cup chicken broth1 tsp soy sauce1 tsp Worcestershire sauce1 tsp cider vinegar1/2 tsp ginger, ground1/2 tsp cayenne pepper1/4 tsp sweet paprika1/2 tsp garlic powder1/2 tsp black pepper1/2 cup garbanzo beans1/2 cup frozen peas1 oz red bell pepper, diced
Makes a bout 10-11 cups of soup- I serve about 1 1/2 cups for a bowl--
1. bring oil to sizzle on medium heat, add onion, celery, jalepeno, ginger root slivers, garlic and cook for 5 minutes. Add the grated carrot, frozen spinach and mushrooms, continue to cook another 5 minutes until soft and the vegetables are almost cooked through.
2. Add the coconut milk, thai and chicken broth, cider vinegar, worchestershire sauce, soy sauce, spices, and the garbanzo beans, bring to a boil. Then add the frozen peas and the rest of the carrot. Return to boil, add the fish fillets whole, the tofu chunks and let it just start to bubble-- cover tightly, reduce heat and let simmer for 5 minutes. Add the tofu, cover and remove from heat and let sit, covered 5 minutes more to finish poaching the fish.
3. Serve with slices of fresh green onion and wedges of lemon to squeeze on top. I ususally only break the fish into a few big pieces and serve 1 piece per bowl, but you can break it up smaller to disperse through the broth if you prefer
Number of Servings: 7
Recipe submitted by SparkPeople user CCKELLY3.
1. bring oil to sizzle on medium heat, add onion, celery, jalepeno, ginger root slivers, garlic and cook for 5 minutes. Add the grated carrot, frozen spinach and mushrooms, continue to cook another 5 minutes until soft and the vegetables are almost cooked through.
2. Add the coconut milk, thai and chicken broth, cider vinegar, worchestershire sauce, soy sauce, spices, and the garbanzo beans, bring to a boil. Then add the frozen peas and the rest of the carrot. Return to boil, add the fish fillets whole, the tofu chunks and let it just start to bubble-- cover tightly, reduce heat and let simmer for 5 minutes. Add the tofu, cover and remove from heat and let sit, covered 5 minutes more to finish poaching the fish.
3. Serve with slices of fresh green onion and wedges of lemon to squeeze on top. I ususally only break the fish into a few big pieces and serve 1 piece per bowl, but you can break it up smaller to disperse through the broth if you prefer
Number of Servings: 7
Recipe submitted by SparkPeople user CCKELLY3.
Nutritional Info Amount Per Serving
- Calories: 216.1
- Total Fat: 13.3 g
- Cholesterol: 20.4 mg
- Sodium: 550.3 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.7 g
- Protein: 14.8 g
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