Spicy Thai Coconut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Sautee peppers, onions, garlic and coconut oil in pan on high until garlic softens. I keep my garlic roughly chopped because I like big pieces. Add lemon, lime, ginger, bok choy and sun-dried tomatoes. When choy begins to soften (but only begins!) add a can of coconut milk plus a can of water and set to simmer.
Taste after 10 minutes and add soy sauce (I used amino acids) or tamari for flavor. Let simmer another 5-10 minutes before serving over soba or alone.
Serving Size: Makes four 2-cup bowls
Number of Servings: 4
Recipe submitted by SparkPeople user AUBRETTE.
Spicy red pepper, minced (one)1 cup minced onion6 cloves garlic, chopped3 tsp ginger paste (or 1 tsp fresh ginger)1 can coconut milk (I use Thai Kitchen)6 cups or 1/2 large bok choy, chopped4 sun dried tomatoes, chopped2 tbsp coconut oil (or vegetable oil)2 tsp soy sauce (I used amino acids)dash of lemondouble dash of lime
Sautee peppers, onions, garlic and coconut oil in pan on high until garlic softens. I keep my garlic roughly chopped because I like big pieces. Add lemon, lime, ginger, bok choy and sun-dried tomatoes. When choy begins to soften (but only begins!) add a can of coconut milk plus a can of water and set to simmer.
Taste after 10 minutes and add soy sauce (I used amino acids) or tamari for flavor. Let simmer another 5-10 minutes before serving over soba or alone.
Serving Size: Makes four 2-cup bowls
Number of Servings: 4
Recipe submitted by SparkPeople user AUBRETTE.
Nutritional Info Amount Per Serving
- Calories: 158.8
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 300.2 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 1.1 g
- Protein: 5.6 g
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