thai soup
- Number of Servings: 8
Ingredients
* Olive Oil, 1 tbsp (remove) * Zucchini, 1 cup, sliced (remove) * Onions, raw, 1 medium (2-1/2" dia) (remove) * Green Peppers (bell peppers), 0.5 cup, chopped (remove) * Mushrooms, fresh, 5 medium (remove) * Cabbage, fresh, 1 cup, chopped (remove) * Canned Tomatoes, 3 cup (remove) * *Brown Rice, long grain, 4 cup (remove) * Curry Sauce, .25 cup (8 fl oz) (remove) * Tofu, firm, 1 block (remove) * Peanut Butter, smooth style, 2 tbsp (remove) * *Rooster Brand Coconut Milk, .75 cup (remove) * Vegetable Broth, 2 cup (remove)
I don't measure when I cook, and this recipe is very versatile, so adjust it to your liking!
Heat vegetable oil in large soup pot over medium-high. Add onion and zucchini, and let cook until they start to "sweat." Add bell pepper and mushrooms, and cook until all vegetables begin to get tender (5 minutes or so). Add greens and let cook down until they begin to wilt.
Add canned tomatoes, broth and water, and rice. Here is where you can make a choice: if you want a thinner soup, add more liquid, and less rice, but if you want a thicker "stoup" type dish, add less liquid, and more rice, or anything in between (I added 1/2 qt broth, 1 1/2 cups water, and one cup rice, and it was soupier right after the rice was cooked, but as it set it became very thick-great either way).
Add the spices to taste, and the curry paste. Turn heat to low, and let simmer until rice is tender (45 minutes-1 hour). At the end of this time, you can fry your tofu in a little oil until it is golden and crisp on both sides. Once the rice is done, add the coconut milk, lime, peanut butter, and tofu. Taste, and adjust the seasonings (spices, peanut butter, curry paste, etc.). You can also add more liquid at this time, or let it set and it will get thicker. I loved it both ways!
Number of Servings: 8
Recipe submitted by SparkPeople user DMGODDESS.
Heat vegetable oil in large soup pot over medium-high. Add onion and zucchini, and let cook until they start to "sweat." Add bell pepper and mushrooms, and cook until all vegetables begin to get tender (5 minutes or so). Add greens and let cook down until they begin to wilt.
Add canned tomatoes, broth and water, and rice. Here is where you can make a choice: if you want a thinner soup, add more liquid, and less rice, but if you want a thicker "stoup" type dish, add less liquid, and more rice, or anything in between (I added 1/2 qt broth, 1 1/2 cups water, and one cup rice, and it was soupier right after the rice was cooked, but as it set it became very thick-great either way).
Add the spices to taste, and the curry paste. Turn heat to low, and let simmer until rice is tender (45 minutes-1 hour). At the end of this time, you can fry your tofu in a little oil until it is golden and crisp on both sides. Once the rice is done, add the coconut milk, lime, peanut butter, and tofu. Taste, and adjust the seasonings (spices, peanut butter, curry paste, etc.). You can also add more liquid at this time, or let it set and it will get thicker. I loved it both ways!
Number of Servings: 8
Recipe submitted by SparkPeople user DMGODDESS.
Nutritional Info Amount Per Serving
- Calories: 267.4
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 424.8 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 4.8 g
- Protein: 12.0 g
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