Thai Curry Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Thai Curry Soup calories by ingredient
Introduction
This recipe started from one I found in a free grocery store recipe flyer for BBQ mussels and clams - but it made FAR too much to just use it for one 'clambake' ....so I added bunches of veggies and made a big pot of soup that will do me for the week - even after scooped 4 cups to use for my mussels. This recipe started from one I found in a free grocery store recipe flyer for BBQ mussels and clams - but it made FAR too much to just use it for one 'clambake' ....so I added bunches of veggies and made a big pot of soup that will do me for the week - even after scooped 4 cups to use for my mussels.Number of Servings: 8
Ingredients
-
Tomatoes, diced no salt, 2 cup
Parsnips, 0.5 cup cubed
Onions, 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
Directions
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.