Thai Curry Vegetable Soup (no noodles)
- Number of Servings: 4
Ingredients
Oil: 2 teaspoons canola or 1Tablespoon olive oil1 clove garlic, minced1 teaspoon ground ginger or 1 T fresh ginger, mincedlemon grass (op tional)2 or 4 teaspoons red curry paste4 cups chicken stock/broth2 Tablespoons soy sauce or 1 Tablespoon fish sauce1 tablespoon white sugar or 2 teaspoons brown sugar1 can coconut milk2 tablespoons lime juice1 red onion thinly sliced to cook or green onions to garnish1 carrot (cook)mushrooms (cook)spinach (cook)cilantro (cook)s
Oil: 2 teaspoons canola or 1Tablespoon olive oil
1 clove garlic, minced
1 teaspoon ground ginger or 1 T fresh ginger, minced
lemon grass (op tional)
2 or 4 teaspoons red curry paste
4 cups chicken stock/broth
2 Tablespoons soy sauce or 1 Tablespoon fish sauce
1 tablespoon white sugar or 2 teaspoons brown sugar
1 can coconut milk
2 tablespoons lime juice
1 red onion thinly sliced to cook or green onions to garnish
1 carrot (cook)
mushrooms (cook)
spinach (cook)
cilantro (cook)s
rice sticks
Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds.
add Curry Paste, cook 30 seconds more.
Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce/fish sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 15 - 20 minutes. Add Coconut milk & lime juice. Store broth if desired.
Bring broth to simmer. add onion (optional), carrot, mushrooms, cook 2 minutes. Stir in rice sticks, cook 2 minutes. Add spinach, and cilantro, cook 1 more minute.
Serving Size: makes 4 1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user WINGEDKAT.
1 clove garlic, minced
1 teaspoon ground ginger or 1 T fresh ginger, minced
lemon grass (op tional)
2 or 4 teaspoons red curry paste
4 cups chicken stock/broth
2 Tablespoons soy sauce or 1 Tablespoon fish sauce
1 tablespoon white sugar or 2 teaspoons brown sugar
1 can coconut milk
2 tablespoons lime juice
1 red onion thinly sliced to cook or green onions to garnish
1 carrot (cook)
mushrooms (cook)
spinach (cook)
cilantro (cook)s
rice sticks
Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds.
add Curry Paste, cook 30 seconds more.
Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce/fish sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 15 - 20 minutes. Add Coconut milk & lime juice. Store broth if desired.
Bring broth to simmer. add onion (optional), carrot, mushrooms, cook 2 minutes. Stir in rice sticks, cook 2 minutes. Add spinach, and cilantro, cook 1 more minute.
Serving Size: makes 4 1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user WINGEDKAT.
Nutritional Info Amount Per Serving
- Calories: 192.2
- Total Fat: 14.6 g
- Cholesterol: 5.0 mg
- Sodium: 1,865.3 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.6 g
- Protein: 4.7 g
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