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Thai Coconut Vegetable Soup

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Ingredients
  Vegetable broth 4 Cup (64 tbs)
  Water 1 Cup (16 tbs)
  Shiitake mushrooms 1⁄4 Pound, stems discarded and caps thinly sliced
  Carrots 2 , thinly sliced
  Pepper 1 , seeded and minced (Wear Gloves To Prevent Irritation, Thai Or Serrano)
  Light coconut milk 3⁄4 Cup (12 tbs) (Reduced Fat)
  Plum tomatoes 2 , chopped
  Scallions 4 , sliced
  Lightly packed fresh cilantro leaves 3⁄4 Cup (12 tbs)
  Fresh lime juice 4 Teaspoon
  Asian fish sauce 2 Teaspoon
Directions

1 Combine the broth, water, mushrooms, carrots, and Thai pepper in a Large saucepan; bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 10 minutes.
2 Stir in the coconut milk, tomatoes, and scallions; bring just to a simmer. Remove the pan from heat. Stir in the cilantro, lime juice, and fish sauce and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
2 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 487 Calories from Fat 207

% Daily Value*

Total Fat 23 g35.1%

Saturated Fat 11.4 g57.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2926.3 mg121.9%

Total Carbohydrates 66 g21.9%

Dietary Fiber 19.8 g79.2%

Sugars 13.8 g

Protein 11 g22.7%

Vitamin A 677.2% Vitamin C 146%

Calcium 21.3% Iron 31.6%

*Based on a 2000 Calorie diet

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Thai Coconut Vegetable Soup Recipe