Thai Curry Vegetable Soup (no noodles)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 192.2
- Total Fat: 14.6 g
- Cholesterol: 5.0 mg
- Sodium: 1,865.3 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.6 g
- Protein: 4.7 g
View full nutritional breakdown of Thai Curry Vegetable Soup (no noodles) calories by ingredient
Introduction
my favorite coconut curry soup without the noodles. my favorite coconut curry soup without the noodles.Number of Servings: 4
Ingredients
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Oil: 2 teaspoons canola or 1Tablespoon olive oil
1 clove garlic, minced
1 teaspoon ground ginger or 1 T fresh ginger, minced
lemon grass (op tional)
2 or 4 teaspoons red curry paste
4 cups chicken stock/broth
2 Tablespoons soy sauce or 1 Tablespoon fish sauce
1 tablespoon white sugar or 2 teaspoons brown sugar
1 can coconut milk
2 tablespoons lime juice
1 red onion thinly sliced to cook or green onions to garnish
1 carrot (cook)
mushrooms (cook)
spinach (cook)
cilantro (cook)s
Directions
Oil: 2 teaspoons canola or 1Tablespoon olive oil
1 clove garlic, minced
1 teaspoon ground ginger or 1 T fresh ginger, minced
lemon grass (op tional)
2 or 4 teaspoons red curry paste
4 cups chicken stock/broth
2 Tablespoons soy sauce or 1 Tablespoon fish sauce
1 tablespoon white sugar or 2 teaspoons brown sugar
1 can coconut milk
2 tablespoons lime juice
1 red onion thinly sliced to cook or green onions to garnish
1 carrot (cook)
mushrooms (cook)
spinach (cook)
cilantro (cook)s
rice sticks
Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds.
add Curry Paste, cook 30 seconds more.
Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce/fish sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 15 - 20 minutes. Add Coconut milk & lime juice. Store broth if desired.
Bring broth to simmer. add onion (optional), carrot, mushrooms, cook 2 minutes. Stir in rice sticks, cook 2 minutes. Add spinach, and cilantro, cook 1 more minute.
Serving Size: makes 4 1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user WINGEDKAT.
1 clove garlic, minced
1 teaspoon ground ginger or 1 T fresh ginger, minced
lemon grass (op tional)
2 or 4 teaspoons red curry paste
4 cups chicken stock/broth
2 Tablespoons soy sauce or 1 Tablespoon fish sauce
1 tablespoon white sugar or 2 teaspoons brown sugar
1 can coconut milk
2 tablespoons lime juice
1 red onion thinly sliced to cook or green onions to garnish
1 carrot (cook)
mushrooms (cook)
spinach (cook)
cilantro (cook)s
rice sticks
Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds.
add Curry Paste, cook 30 seconds more.
Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce/fish sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 15 - 20 minutes. Add Coconut milk & lime juice. Store broth if desired.
Bring broth to simmer. add onion (optional), carrot, mushrooms, cook 2 minutes. Stir in rice sticks, cook 2 minutes. Add spinach, and cilantro, cook 1 more minute.
Serving Size: makes 4 1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user WINGEDKAT.