Spicy Thai-Style Vegetable Soup

2012-08-14
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  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

Comfort food through and through, this soup is a great way to use of some of those veggies that are plentiful in the summer garden.  If you don’t have fresh veggies on hand use your favorite low-sodium canned or frozen veggies- broccoli, baby corn, or whatever else you’d like to try.  Experiment a little!   Check the nutrition facts of the bamboo shoots- some have lots of salt, while others have barely any.  Select a chicken broth that has less than 100 mg of sodium per cup.

 

Ingredients

  • 1 medium zucchini, sliced into 1/2 inch pieces and then quartered
  • 1 medium yellow summer squash, cut in 1/2 inch pieces and then quartered
  • 1 large yellow onion, halved, quartered, and quartered again
  • 2 cloves garlic, minced
  • 2 medium tomatoes, halved and then quartered
  • 1 can (14 oz.) light coconut milk
  • 1 can (8 oz.) bamboo shoots
  • 4 cups low sodium chicken broth
  • 1/2 cup dry white wine
  • 1 1/2 tablespoons lime juice
  • 1 tablespoons green curry paste
  • 1 teaspoon ground ginger
  • 1 tablespoon olive oil
  • 2-3 sprigs fresh Thai basil

Method

Step 1

Sauté the onions and garlic in the olive oil in a large stew pot on medium-high heat for 5-7 minutes. Add zucchini and summer squash. Cook squash until tender, about 10 minutes.

Step 2

Add white wine and stir for 1 minute. Add chicken broth, bamboo shoots, curry, and ginger. Stir and hea heat to a low simmer. Simmer for 10 minutes.

Step 3

Add tomatoes. Simmer for 2 minutes, or until tomatoes are lightly cooked. Stir in coconut milk and lime juice. Heat to a light simmer. Remove from heat and serve immediately. Garnish with Thai basil.

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Nutritional Info

This information is per serving.

  • Calories

    149
  • Sodium

    133.3 mg
  • Total Fat

    7.2 g
  • Saturated Fat

    3.8 g
  • Cholesterol

    0 mg
  • Carbohydrates

    13.5 g
  • Fiber

    3.1 g
  • Sugars

    5.2 g
  • Protein

    3.6 g

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