Vegetable Coconut Curry Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 164.1
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 449.4 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 4.6 g
- Protein: 7.2 g
View full nutritional breakdown of Vegetable Coconut Curry Soup calories by ingredient
Introduction
A delicious, nutritious, hearty soup. A delicious, nutritious, hearty soup.Number of Servings: 12
Ingredients
-
2 TBS sesame oil (any vegetable oil will do)
2-4 finely diced jalapeno, or other medium-sized, spicy pepper
4 cloves garlic
3 thin, long slices of ginger.
8 cups tap water
4 vegetable boullion cubes
1 cup diced carrots (pre-cooked)
1 jar/can baby corn, chopped
1 can coconut milk
2 TBS curry powder, or 4TBS Karee red curry pate
chopped water chestnuts
black pepper (to taste)
white pepper (to taste)
dash of ground cloves
1 cup dried TVP, chicken cube style
(You may add whatever veggies you like to this soup).
Directions
Sautee vegetables until tender in a large sauce pan (I usually boil the carrots separately and throw them in later. It's just easier).
Add spices and sautee three minutes more.
Add 4- 6 cups water (depending on how thick you want it!) and two bouillion cubes.
Add 1/2 cup TVP.
Simmer 10 - 15 minutes.
Add 1 TBS corn starch, dissolved in 1/4 cup tepid water, and stir into soup mixture.
Simmer another five minutes.
Add 1 cup evaporated, whole milk.
Remove from heat.
Remove ginger.
Serve over brown rice or alone.
Add spices and sautee three minutes more.
Add 4- 6 cups water (depending on how thick you want it!) and two bouillion cubes.
Add 1/2 cup TVP.
Simmer 10 - 15 minutes.
Add 1 TBS corn starch, dissolved in 1/4 cup tepid water, and stir into soup mixture.
Simmer another five minutes.
Add 1 cup evaporated, whole milk.
Remove from heat.
Remove ginger.
Serve over brown rice or alone.
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