
The Holy Mess reader Lois says, “We LOVE this recipe. My son asks for it every week and it’s very low points for me as well.” We know you’ll love this healthy Thai Vegetable Coconut soup, too.
Thank you to reader Lois for submitting this recipe. Do you have a recipe to share? Click here to submit a recipe.
Thai Vegetable Coconut Soup (Reader Recipe)
Ingredients
- 2 Tbsp coconut oil
- 2 green onions, sliced white and green separated
- 2 cups carrot chips
- 2 cups onion cut in strips
- 2 cups red bell pepper cut in strips
- 2 cups snap peas or snow peas
- 2 cups zucchini cut into thick sticks
- 1 Tbsp fresh ginger, finely grated
- 2 cloves garlic, grated finely
- 2 Tbsp red curry paste if you prefer spice, then get green paste.
- 2 cups chicken or vegetable broth fat-free
- 13.5 ounces coconut milk canned. Use light to reduce calories and points.
- 2 cups mushrooms, sliced
- 1 tsp sea salt
- 1 bunch cilantro leaves removed from stems
- 2 cups broccoli, chopped
- 2 cups cherry tomatoes keep whole
Instructions
- In a four-quart pot, heat oil on medium high heat.
- Sautรฉ green onions (white), carrots, onion, pepper until tender. (If you overcook it will get mushy.)
- Add garlic and ginger and sautรฉ a few minutes.
- Stir in curry paste to coat. Sautรฉ a few minutes more.
- Add coconut milk, broth, mushrooms, peas, and broccoli. Stir in tomatoes and salt. Stir to combine.
- Bring to a boil, then reduce heat to low.
- Simmer 20 minutes or until veggies are cooked to your liking.
- Serve hot. Garnish with green onion tops and cilantro.
WW Information
WW Program 2025
The WW program updated for 2025. Use the “Add recipe from the web” feature if needed for points. -Sara
Click here for the FREE 3 Day Meal Plan featured in Woman’s World magazine.
Notes
- Serve with a lime wedge.
- You can add any cooked meat, such as diced chicken.
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