Brunch

Plantain Coconut Curry Soup is for Dinner.

Plantain Coconut Curry Soup takes 30 minutes to prepare.

Plantain Coconut Curry Soup takes 30 minutes to cook.

Plantain Coconut Curry Soup makes 16 servings.

The ingredients for Plantain Coconut Curry Soup are:

16 oz Boiled Green Plantain
8 oz Yukon Gold Potatoes (1 potatoe about 5oz) (by MIKESMAMI)
6 clove Garlic
1.5 serving Onions, yellow, raw 1 oz.
1 tsp Ginger Root
.25 cup, chopped Cabbage, red, fresh
.50 cup, chopped Carrots, raw
.10 cup Sun Dried Tomatoes
0.5 cup Snow Peas, fresh
1 serving Green Onion (fresh-1 stalk)
135 grams Portabella Mushrooms
.20 fruit (2" dia) Limes
8 oz Goya Coconut Milk (by THEALEXIS)
2 cup Milk, SO Delicious Coconut Milk, unsweetened, 1 cup serving
1 serving Braggs Liquid Aminos (by TAKINGBACKLIFE)
1.5 cup (8 fl oz) Water, tap
1 serving Veggie Stock (2cans) (by BABIESTEPS)

Here is how you make Plantain Coconut Curry Soup:

1. Sautee aromatics (garlic, onion, ginger) in 1 tbsp of olive oil 2. Add 2 tbsp of Thai Curry Paste (red or green)3. Add 2 tsp Turmeric4. Add coconut milk and veggie stock5. Add potatoes and plantains, simmer on med heat until veggies are fork tender6. Turn off fire and let cool for 10 minutes before blending7. After blending, return to pot to reheat and add 1 1/2 cups of water8. sautee 1 inch cubed Portabella mushroom caps in 1 tbsp olive oil and pinch of salt (garnish)*Serve hot with garnish (sun dried tomato, green onion, red cabbage, lime wedges, portobellaServing Size:?16

The nutritional information for Plantain Coconut Curry Soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 87.3

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 162.3 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 3.1 g
• Protein: 1.6 g

The dietary needs meet for Plantain Coconut Curry Soup is Lactose Free