Appetizers / Soups / Salads

Thai Red Curry Coconut Soup - Variation on Chef Meg's is for Lunch.

Thai Red Curry Coconut Soup - Variation on Chef Meg's takes 10 minutes to prepare.

Thai Red Curry Coconut Soup - Variation on Chef Meg's takes 10 minutes to cook.

Thai Red Curry Coconut Soup - Variation on Chef Meg's makes 4 servings.

The ingredients for Thai Red Curry Coconut Soup - Variation on Chef Meg's are:

1 400 ml can of Native Forest Organic Coconut Milk Classic
1-1/2 cups (375 ml) chicken stock or broth
5 slices of ginger, fresh and peeled
8 oz (227 grams) Fresh Mushrooms
1/2 cup of PC Red Curry Sauce
5 green onions, sliced (green part reserved for garnish)
1 fluid oz of lemon juice
1 tbsp of basil
1 tsp of pepper

Here is how you make Thai Red Curry Coconut Soup - Variation on Chef Meg's:

Place coconut milk, stock, ginger, mushrooms and the white part of green onions into a saucepan over moderate heat. Bring to a simmer. Add red pepper curry sauce and simmer for 10 minutes. Finish soupt with basil, pepper and lemon juice to taste. Garnish with chopped green onions.Number of Servings: 4Recipe submitted by SparkPeople user 1234ETHAN.

The nutritional information for Thai Red Curry Coconut Soup - Variation on Chef Meg's is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 260.6

• Total Fat: 25.2 g
• Cholesterol: 1.9 mg
• Sodium: 529.5 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 0.9 g
• Protein: 4.8 g

The dietary needs meet for Thai Red Curry Coconut Soup - Variation on Chef Meg's is Vegetarian