Thai Vegetable Curry Soup
Calories 260 (28% from fat)
Fat 8 gram
Saturated Fat 2.4 gram
Trans Fat 0 gram
Cholesterol 1.2 mg.
Sodium 454 mg.
Carb. 43 gram
Fiber 6.5 gram
Sugar 13 gram
Sugar Alcohol 0 gram
Protein 8 gram
1 1/2 Tbsp. canola oil
1 medium onion (3.9 oz.) sliced thin
2 tsp. Thai green curry paste
2/3 cup light coconut milk
(We used A Taste of Thai Lite Coconut Milk.)
1 cup fat free milk
1/2 tsp. coconut extract
3 cups water
4 packets (4 grams per packet) Herb Ox very low sodium beef bouillon
1 1/2 Tbsp. reduced sodium soy sauce
1 tsp. brown sugar
2 Tbsp. dried basil
1 can (8 oz.) sliced bamboo shoots, drained
(We used Ty Ling Naturals.)
1 pound sweet potatoes, peeled and cubed
6 oz. broccoli, stems removed, tops cut into small florets
6 oz. cauliflower, stems removed, tops cut into small chunks
1 whole medium tomato (4.3 oz.), chopped
1 1/2 tsp. lime juice
1. Start heating a large non-stick soup pan over medium high heat. Add the oil and then the onion. Cook the onion for about 3 minutes until it starts to soften. Then stir in the 2 teaspoons of green curry paste and cook for another minute.
2. Add the next five ingredients, coconut milk through Herb Ox beef bouillon and mix them together. Bring it to a boil while stirring.
3. Once it's boiling, stir in the next seven ingredients, soy sauce through cauliflower. Reduce the heat to simmer and cover the pot. Cook for the next 12 to 15 minutes with the top partially covered, stirring occasionally, until the vegetables are tender.
4. Stir in the chopped tomato and lime, then cook for 2 more minutes. Remove from the heat and serve.
Yield: 4 Servings as a Meal - 2 1/4 Cups per Serving
Cut the serving size in half if using as an appetizer.