Appetizers / Soups / Salads

Thai vegetable soup is for Lunch.

Thai vegetable soup takes 10 minutes to prepare.

Thai vegetable soup takes 15 minutes to cook.

Thai vegetable soup makes 4 servings.

The ingredients for Thai vegetable soup are:

1 tbsp Butter, unsalted
1 dash Pepper, black ,optional
1 dash Salt ,optional
2 medium Carrots, raw, thin sliced
3 tsp Ginger Root
1 large ) Sweet peppers (bell), chopped
3 cup (8 fl oz) Water, tap
0.25 cup cilantro (fresh)
2 tbsp Red Curry Paste, Thai Kitchen,
2 serving Garlic ,minced
3 tsp Better Than Bullion: Lobster Base
1 serving zucchini medium size, chopped or sliced
1 Onion Red, chopped
56 gram(s) ANGEL HAIR nests about 3 nests
1.50 cup Coconut milk (light)
140 gram(s) Baby bok choi, raw sliced or quartered

Here is how you make Thai vegetable soup:

melt butter in a pot add onion ,pepper,carrots and garlic ,fry for about 3 min.until soft ,add zucchini, and grated ginger cook for a minute until fragrant,add the curry paste and slowly add the coconut milk while whisking. prep the lobster base as directed ,pour into the pot and let it cook for 1-2 minutes, here you can add now the pasta and cook for additional 6 or so minutes. If you like rice precook it and just add at the end, chopped cilantro for garnish. Serving Size:?makes 4 servings at 1.5 cups.

The nutritional information for Thai vegetable soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 209.7

• Total Fat: 9.0 g
• Cholesterol: 7.8 mg
• Sodium: 268.1 mg
• Total Carbs: 26.2 g
• Dietary Fiber: 3.3 g
• Protein: 5.3 g

Thai vegetable soup is Asian cuisine.