Dinner

Vegetable Coconut Curry Soup is for Dinner.

Vegetable Coconut Curry Soup takes 20 minutes to prepare.

Vegetable Coconut Curry Soup takes 20 minutes to cook.

Vegetable Coconut Curry Soup makes 12 servings.

The ingredients for Vegetable Coconut Curry Soup are:

2 TBS sesame oil (any vegetable oil will do)
2-4 finely diced jalapeno, or other medium-sized, spicy pepper
4 cloves garlic
3 thin, long slices of ginger.
8 cups tap water
4 vegetable boullion cubes
1 cup diced carrots (pre-cooked)
1 jar/can baby corn, chopped
1 can coconut milk
2 TBS curry powder, or 4TBS Karee red curry pate
chopped water chestnuts
black pepper (to taste)
white pepper (to taste)
dash of ground cloves
1 cup dried TVP, chicken cube style
(You may add whatever veggies you like to this soup).

Here is how you make Vegetable Coconut Curry Soup:

Sautee vegetables until tender in a large sauce pan (I usually boil the carrots separately and throw them in later. It's just easier).Add spices and sautee three minutes more.Add 4- 6 cups water (depending on how thick you want it!) and two bouillion cubes.Add 1/2 cup TVP.Simmer 10 - 15 minutes. Add 1 TBS corn starch, dissolved in 1/4 cup tepid water, and stir into soup mixture.Simmer another five minutes.Add 1 cup evaporated, whole milk.Remove from heat.Remove ginger.Serve over brown rice or alone.

The nutritional information for Vegetable Coconut Curry Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 164.1

• Total Fat: 7.6 g
• Cholesterol: 0.0 mg
• Sodium: 449.4 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 4.6 g
• Protein: 7.2 g

Vegetable Coconut Curry Soup is Asian cuisine.

The dietary needs meet for Vegetable Coconut Curry Soup is Vegetarian