Thai Curry Soup Base
- Number of Servings: 4
Ingredients
1 serving Butter Chicken Curry Paste (Kitchens of India 1/4 pack) (by CITY_CAT) 1.66 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 1 cup Kirkland Signature Organic Chicken Stock (by NEOSYFTE) 1 tbsp Thai Kitchen Fish Sauce (by COFFEEWOMAN) 1 tbsp Honey 2 tbsp raw peanut butter (by COBALTBEE) 1 cup, chopped Sweet peppers (bell) .5 cup, chopped Onions, raw 1 tsp Ginger, ground 1 cup slices Carrots, cooked
Add all ingredients, simmer on low for a couple of hours.
Cook protein and rice separately and add.
Serving Size: 4 servings just under 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user ASLATERAUSSIES.
Cook protein and rice separately and add.
Serving Size: 4 servings just under 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user ASLATERAUSSIES.
Nutritional Info Amount Per Serving
- Calories: 291.9
- Total Fat: 22.6 g
- Cholesterol: 0.0 mg
- Sodium: 486.0 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 3.4 g
- Protein: 5.6 g
Member Reviews