thai soup base
- Number of Servings: 10
Ingredients
1 tbsp Butter, salted 2 tbsp Curry powder 8 cup (8 fl oz) Chicken Broth 3 slices (1" dia) Ginger Root 4 tbsp Lime Juice, juice of 1 lime 4 tbsp Cilantro, raw 1 serving Chinese five spice mix (pinch per srvg) (by MELLYN2000) 2.66 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 4 tbsp Oyster Sauce
Heat butter in a large pot over medium-high heat. Add the curry and cook quickly for about 30 seconds without burning it. Add the stock, coconut milk and ginger and bring it to a boil. Add the lime juice, oyster sauce. Stir in basil leaves and pour into bowls. Optional...top each soup bowl with cilantro, thai basil, pinch of chinese 5 spice.
When ready to serve either add what veggies wanted to soup and cook on high for about 3 minutes until tender crisp or add already cooked veggie, or meat and reheat.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user SIMCYN.
When ready to serve either add what veggies wanted to soup and cook on high for about 3 minutes until tender crisp or add already cooked veggie, or meat and reheat.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user SIMCYN.
Nutritional Info Amount Per Serving
- Calories: 139.2
- Total Fat: 13.0 g
- Cholesterol: 7.1 mg
- Sodium: 837.1 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 0.5 g
- Protein: 1.8 g
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