Thai Curry Soup w/ Crab

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 162.8
  • Total Fat: 3.3 g
  • Cholesterol: 22.5 mg
  • Sodium: 712.7 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 6.9 g

View full nutritional breakdown of Thai Curry Soup w/ Crab calories by ingredient
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Number of Servings: 4


    Vegetable Broth, 2 cup (remove)
    *Coconut Milk - Light, 1 cup (remove)
    Granulated Sugar, 4 tsp (remove)
    *A Taste of Thai - Red Curry Paste, 0.5 tsp (remove)
    *frozen veggies, meijer cooked winter squash, 1 pkg, 2 serving (remove)
    Cilantro, raw, 25 tbsp (remove)
    *White Crab Meat, canned, 6 oz (remove)


In a soup pot, whisk together the coconut milk, curry paste, sugar, salt, and broth. Add the lime leaf and frozen squash, cover, and bring to a simmer. Cook, uncovered, until the squash is thawed, about 15 minutes.

Meanwhile, prepare the Pan-Fried Tofu. Cut the tofu into small cubes and put them in a bowl. Toss with the soy sauce and the curry paste. Heat the oil in a small skillet on medium-high heat. When the oil is hot, add the tofu and cook, stirring occasionally, for about 5 minutes. Set aside.

Lightly grate the lime peel and juice the lime. Add 1 teaspoon of the zest and 2 tablespoons of the juice to the simmering soup. Stir in the spinach and tofu and cook just until the spinach wilts. Add more sugar and salt to taste. Serve the soup garnished with cilantro if you like.

Number of Servings: 4

Recipe submitted by SparkPeople user BEE_ELLE.

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