Easy Thai Coconut Curry Soup
 

This Recipe Serves 4 and is about 320 calories per serving.


Coconut Curry Soup


What you need:

2 tablespoons olive oil

1 cup carrots, peeled and finely chopped

1/2 onion, chopped finely

1 red bell pepper, chopped finely – except for a few thinly sliced pieces for garnish

1 package extra firm cubed tofu

1 cup cooked rice

2 tablespoons red curry paste

1 tsp minced ginger

1 tablespoons brown sugar

13.5 oz can Asian coconut milk or cream (unsweetened)

2 cups chicken stock


Directions:

In a medium sauce pan, heat olive oil on medium heat and cook chopped onions, carrots, ginger, and red bell pepper for approximately 5 minutes. Add curry paste, brown sugar, tofu, and rice stirring and sauteing everything until curry paste is completely incorporated (approx. 2-3 minutes). Pour chicken broth and coconut milk into the pan and give it a good stir for a half minute. Reduce heat to medium and allow the soup to cook for 15-20 minutes. Serve with a spoonful of coconut milk added on top with a few matchstick carrots for garnish. Enjoy!

This sounds delicious...

Thanks!

you are welcome! i made it last night and it was great....made a good lunch today as well! :)

I have to try this now =D it sounds amazing. Thank you

Trader Joe's and Thai Kitchen both make a light coconut milk if you're looking to shave off more calories. This recipe sounds awesome! I keep drooling over this onefrom my most recent Cooking Light mag.

I'm going to add that to my recipe roster, but substituting light coconut milk and vegetarian broth. I think I'll throw in some bok choy as well. Thanks for sharing.