Appetizers / Soups / Salads

Thai Veggie Soup - Cooked in chicken boullion takes several minutes to prepare.

Thai Veggie Soup - Cooked in chicken boullion takes several minutes to cook.

Thai Veggie Soup - Cooked in chicken boullion makes 8 servings.

The ingredients for Thai Veggie Soup - Cooked in chicken boullion are:

3 cups chopped carrots
1 cup chopped celery
1 cup chopped onion
3 tsp garlic
1 medium apple, diced
1 litre or 4 cups chicken broth, no name
1 can cut green beans
1 cup mushroom, sliced
1 cup red bell pepper, cubed
4 Tbsp sweet chili sauce
4 cups of fresh mung bean sprouts
squirt of lime in each bowl
fresh basil

Here is how you make Thai Veggie Soup - Cooked in chicken boullion:

Cook vegetables in broth, starting with the longest to cook and adding the peppers, mushrooms and green beans at the end. Add sweet chili sauce at the end. Serve with fresh bean spouts and a squirt of lime juice. Could also add rice noodles, but they were not calculated in the recipe. Makes 8 servings of about 1 1/2 cups each. Number of Servings: 8Recipe submitted by SparkPeople user EDLYNN.

The nutritional information for Thai Veggie Soup - Cooked in chicken boullion is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 90.9

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 693.3 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 4.2 g
• Protein: 4.3 g