Thai Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Tomatoes, diced no salt, 2 cup Parsnips, 0.5 cup cubedOnions, raw, 1 cup, chopped Celery, 1 cup, chopped*Yams, 1 cup, cubed Coconut Milk - LIght, 1 cup Red Curry (PC Thai), 1 cup Water, tap, 1 cup
Makes about 10 cups
Chop the onions, cube the parsnip and yam, and throw it all into the other ingredients. Simmer.
Great with a few shrimp or other meat of your choice added.
To use with mussels (and or clams) - rinse fresh clams/mussels (I used 2 lbs for 2 people); put in pan; pour 4 cups over. Cover with tin foil and place on BBQ for 10 - 15 minutes. (or in oven at 350F for about the same length of time).
Discard any unopened shells. Serve, with a side of bread or naan, or with rice if desired. (none for me; boo!)
Number of Servings: 8
Recipe submitted by SparkPeople user FLITTING.
Chop the onions, cube the parsnip and yam, and throw it all into the other ingredients. Simmer.
Great with a few shrimp or other meat of your choice added.
To use with mussels (and or clams) - rinse fresh clams/mussels (I used 2 lbs for 2 people); put in pan; pour 4 cups over. Cover with tin foil and place on BBQ for 10 - 15 minutes. (or in oven at 350F for about the same length of time).
Discard any unopened shells. Serve, with a side of bread or naan, or with rice if desired. (none for me; boo!)
Number of Servings: 8
Recipe submitted by SparkPeople user FLITTING.
Nutritional Info Amount Per Serving
- Calories: 117.4
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 176.7 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 1.9 g
- Protein: 1.5 g
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