Plantain Coconut Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
16 oz Boiled Green Plantain 8 oz Yukon Gold Potatoes (1 potatoe about 5oz) (by MIKESMAMI) 6 clove Garlic 1.5 serving Onions, yellow, raw 1 oz. 1 tsp Ginger Root .25 cup, chopped Cabbage, red, fresh .50 cup, chopped Carrots, raw .10 cup Sun Dried Tomatoes 0.5 cup Snow Peas, fresh 1 serving Green Onion (fresh-1 stalk) 135 grams Portabella Mushrooms .20 fruit (2" dia) Limes 8 oz Goya Coconut Milk (by THEALEXIS) 2 cup Milk, SO Delicious Coconut Milk, unsweetened, 1 cup serving 1 serving Braggs Liquid Aminos (by TAKINGBACKLIFE) 1.5 cup (8 fl oz) Water, tap 1 serving Veggie Stock (2cans) (by BABIESTEPS)
1. Sautee aromatics (garlic, onion, ginger) in 1 tbsp of olive oil
2. Add 2 tbsp of Thai Curry Paste (red or green)
3. Add 2 tsp Turmeric
4. Add coconut milk and veggie stock
5. Add potatoes and plantains, simmer on med heat until veggies are fork tender
6. Turn off fire and let cool for 10 minutes before blending
7. After blending, return to pot to reheat and add 1 1/2 cups of water
8. sautee 1 inch cubed Portabella mushroom caps in 1 tbsp olive oil and pinch of salt (garnish)
*Serve hot with garnish (sun dried tomato, green onion, red cabbage, lime wedges, portobella
Serving Size: 16
2. Add 2 tbsp of Thai Curry Paste (red or green)
3. Add 2 tsp Turmeric
4. Add coconut milk and veggie stock
5. Add potatoes and plantains, simmer on med heat until veggies are fork tender
6. Turn off fire and let cool for 10 minutes before blending
7. After blending, return to pot to reheat and add 1 1/2 cups of water
8. sautee 1 inch cubed Portabella mushroom caps in 1 tbsp olive oil and pinch of salt (garnish)
*Serve hot with garnish (sun dried tomato, green onion, red cabbage, lime wedges, portobella
Serving Size: 16
Nutritional Info Amount Per Serving
- Calories: 87.3
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 162.3 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 3.1 g
- Protein: 1.6 g
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