Fish

Thai coconut seafood and vegetable confetti soup (2/5/11) takes 10 minutes to prepare.

Thai coconut seafood and vegetable confetti soup (2/5/11) takes 30 minutes to cook.

Thai coconut seafood and vegetable confetti soup (2/5/11) makes 7 servings.

The ingredients for Thai coconut seafood and vegetable confetti soup (2/5/11) are:

1 tbsp olive oil
2 small onions, thinly sliced
2 small stalks celery, diced
3/4 of a jalepeno pepper, minced
2 tbsp fresh ginger root, sliced then into very thin slivers
1 tbsp minced garlic
1 cup frozen spinach
1/2 cup shredded carrot
1/2 cup carrot, very thin slices (use the large side of a vegetable grater or a mandolin
1 carton (32oz) Wegmans thai culinary stock
1 can (13.5oz) coconut milk
1 cup chicken broth
1 tsp soy sauce
1 tsp Worcestershire sauce
1 tsp cider vinegar
1/2 tsp ginger, ground
1/2 tsp cayenne pepper
1/4 tsp sweet paprika
1/2 tsp garlic powder
1/2 tsp black pepper

1/2 cup garbanzo beans
1/2 cup frozen peas
1 oz red bell pepper, diced

Here is how you make Thai coconut seafood and vegetable confetti soup (2/5/11):

Makes a bout 10-11 cups of soup- I serve about 1 1/2 cups for a bowl-- 1. bring oil to sizzle on medium heat, add onion, celery, jalepeno, ginger root slivers, garlic and cook for 5 minutes. Add the grated carrot, frozen spinach and mushrooms, continue to cook another 5 minutes until soft and the vegetables are almost cooked through. 2. Add the coconut milk, thai and chicken broth, cider vinegar, worchestershire sauce, soy sauce, spices, and the garbanzo beans, bring to a boil. Then add the frozen peas and the rest of the carrot. Return to boil, add the fish fillets whole, the tofu chunks and let it just start to bubble-- cover tightly, reduce heat and let simmer for 5 minutes. Add the tofu, cover and remove from heat and let sit, covered 5 minutes more to finish poaching the fish. 3. Serve with slices of fresh green onion and wedges of lemon to squeeze on top. I ususally only break the fish into a few big pieces and serve 1 piece per bowl, but you can break it up smaller to disperse through the broth if you preferNumber of Servings: 7Recipe submitted by SparkPeople user CCKELLY3.

The nutritional information for Thai coconut seafood and vegetable confetti soup (2/5/11) is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 216.1

• Total Fat: 13.3 g
• Cholesterol: 20.4 mg
• Sodium: 550.3 mg
• Total Carbs: 14.9 g
• Dietary Fiber: 3.7 g
• Protein: 14.8 g