Thai Vegetable Coconut Soup (Reader Recipe)
We LOVE this recipe. My son asks for it every week and it's very low points for me as well.
Calories: 139kcal
Servings:
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.
- Sauté green onions (white), carrots, onion, pepper until tender. (If you overcook it will get mushy.)
- Add garlic and ginger and sauté a few minutes.
- Stir in curry paste to coat. Sauté 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
Use the URL and "add recipe from the web" feature for WW points.
Notes
Optional:
- Serve with a lime wedge.
- You can add any cooked meat, such as diced chicken.
Nutrition
Calories: 139 kcalCarbohydrates: 12 gProtein: 4 gFat: 10 gSaturated Fat: 8 gPolyunsaturated Fat: 0.3 gMonounsaturated Fat: 1 gCholesterol: 1 mgSodium: 372 mgPotassium: 488 mgFiber: 3 gSugar: 6 gVitamin A: 5233 IUVitamin C: 69 mgCalcium: 49 mgIron: 2 mg
