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Thai Coconut Curry Soup

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.93

$1.93 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,fodmap friendly,vegan antipasti,soup,starter,snack,appetizer,antipasto,hor d'oeuvre Indian,Asian
spoonacular Score:63%

Spoonacular Score: 63%

 

You can never have too many Indian recipes, so give Thai Coconut Curry Soup a try. This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe serves 6 and costs $1.93 per serving. One portion of this dish contains about 8g of protein, 15g of fat, and a total of 218 calories. Autumn will be even more special with this recipe. This recipe from Foodista has 2 fans. Head to the store and pick up string beans, worth of water, curry paste, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It works well as a hor d'oeuvre. With a spoonacular score of 57%, this dish is pretty good. Similar recipes are Thai Coconut Curry Soup, Thai Coconut Curry Soup, and Thai Coconut Curry Soup.

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Vietti Cascinetta Moscato d'Asti. It has 4.7 out of 5 stars and a bottle costs about 18 dollars.

Vietti Cascinetta Moscato d'Asti

Pale sunshine yellow color and slight frizzante, this Moscato d'Asti has intense aromas of peaches, rose petals and ginger. On the palate it is delicately sweet and sparkling with modest acidity, good balance, good complexity and a finish of fresh apricots. Wonderful as an aperitif, perfect accompaniment to Pan-Asian cuisine and lobster as well as pastry, fruit based and creamy desserts and blue cheeses.

» Get this wine on Wine.com

Ingredients

Servings:
1 can
1 can canned light coconut milk
canned light coconut milk
2 cans
2 cans canned worth of water
canned worth of water
2 Tbsps
2 Tbsps red curry paste
red curry paste
1 Tbsp
1 Tbsp fresh ginger paste
fresh ginger paste
1 cup
1 cup fresh snow peas
fresh snow peas
1 cup
1 cup string beans
string beans
1 large
1 large diced carrot
diced carrot
1 handful
1 handful fresh whole of thai basil leaves
fresh whole of thai basil leaves
0.25 cup
0.25 cup lime juice
lime juice
1 Tbsp
1 Tbsp low sodium soy sauce
low sodium soy sauce
3 Tbsps
3 Tbsps a few es of sesame oil
a few es of sesame oil
some
some chili powder
chili powder
1 pound
1 pound tofu
tofu
0.5 tsps
0.5 tsps salt
salt
1
1  red bell pepper
red bell pepper
some
some black pepper
black pepper
1 can canned light coconut milk
1 can
canned light coconut milk
2 cans canned worth of water
2 cans
canned worth of water
2 Tbsps red curry paste
2 Tbsps
red curry paste
1 Tbsp fresh ginger paste
1 Tbsp
fresh ginger paste
1 cup fresh snow peas
1 cup
fresh snow peas
1 cup string beans
1 cup
string beans
1 large diced carrot
1 large
diced carrot
1 handful fresh whole of thai basil leaves
1 handful
fresh whole of thai basil leaves
0.25 cup lime juice
0.25 cup
lime juice
1 Tbsp low sodium soy sauce
1 Tbsp
low sodium soy sauce
3 Tbsps a few es of sesame oil
3 Tbsps
a few es of sesame oil
some chili powder
some
chili powder
1 pound tofu
1 pound
tofu
0.5 tsps salt
0.5 tsps
salt
1  red bell pepper
1
red bell pepper
some black pepper
some
black pepper

Equipment

whisk
whisk
whisk
whisk


Instructions

Bring coconut milk and water just to a boil, then reduce heat to a low simmer. Add curry and ginger. Whisk until both are well-incorporated. Add carrots and spices (except basil leaves). Cover and simmer until carrots are almost soft, but take care not to overcook them. Nobody likes a mushy carrot. Add tofu. Cover and simmer a few more minutes. Add all remaining ingredients (except garnishes). Cover and simmer for just a few more minutes, until beans turn bright green but are still crisp. Garnish with bell pepper strips and freshly ground black pepper. Optional addition: If you really like the coconut flavor and want to take it over the top, add a couple of tablespoons of coconut oil when you put in your tofu. It's amazing!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.93
Ingredient
1 can canned light coconut milk
2 tablespoons red curry paste
1 tablespoon fresh ginger paste
1 cup fresh snow peas
1 cup string beans
1 large diced carrot
1 handful fresh whole of thai basil leaves
¼ cups lime juice
1 tablespoon low sodium soy sauce
3 tablespoons a few es of sesame oil
some chili powder
1 pound tofu
1 red bell pepper
some black pepper
Price
$2.33
$0.39
$0.04
$2.34
$0.37
$0.13
$0.08
$0.51
$0.16
$1.01
$0.51
$3.08
$0.60
$0.02
$11.57

Nutritional Information

Quickview
217 Calories
8g Protein
15g Total Fat
11g Carbs
16% Health Score
Limit These
Calories
217k
11%

Fat
15g
24%

  Saturated Fat
5g
37%

Carbohydrates
11g
4%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
389mg
17%

Get Enough Of These
Protein
8g
17%

Vitamin A
4333IU
87%

Vitamin C
41mg
51%

Vitamin K
19µg
18%

Calcium
130mg
13%

Fiber
3g
13%

Iron
2mg
12%

Vitamin E
1mg
10%

Manganese
0.19mg
9%

Vitamin B6
0.18mg
9%

Folate
27µg
7%

Potassium
218mg
6%

Vitamin B2
0.08mg
5%

Magnesium
18mg
5%

Vitamin B1
0.07mg
4%

Vitamin B3
0.83mg
4%

Phosphorus
37mg
4%

Copper
0.06mg
3%

Vitamin B5
0.3mg
3%

Zinc
0.29mg
2%

covered percent of daily need

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