Vegetable Coconut Curry Soup

Vegetable Coconut Curry Soup

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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
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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.

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    My mom & I LOVED this recipe, especially the use of TVP. I love coconut to begin with - and it gave us enough to have throughout the week. - 5/12/09

    Reply from GLOBALJUJU (5/24/09)
    Thanks! I'm glad you enjoyed it! I can eat it for days on end, weeks at a time.


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  • Incredible!
    1 of 1 people found this review helpful
    This soup sets me up beautifully for the week! Wonderful! - 5/9/09

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  • Looks so good! - 7/9/17

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  • This looks really good - 2/7/17

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  • Very yummy! I used a can of lite coconut milk and no evaporated milk and it was still delicious. Made my own chx broth from a rotisserie chx and added chx with mushrooms, zucchini, baby corn, onion, carrots,& broccoli into soup because I didn't feel like sauteeing the veg. Will make again, thanks! - 9/2/14

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