Curry and Coconut Milk Soup
Print Category Various Thematic Stove Less than 30 minutes Source ConAgra Evaluation
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Click to enlarge Curry and Coconut Milk Soup
- 2 tsp (10 mL) vegetable oil
- 1 cup (250 mL) finely diced onion
- 1 cup (250 mL) grated carrot
- 1 cup (250 mL) finely diced red pepper
- 4 cups (1 L) chicken or vegetable stock
- 1 cup (250 mL) coconut milk
- 1 bottle (341 mL) VH® Yellow Curry Sauce
- 2 cups (500 mL) baby spinach
- 1/2 cup (125 mL) finely sliced green onions
- 1/4 cup (60 mL) finely chopped fresh cilantro
Curry and Coconut Milk Soup
- Heat oil in a large pot set over medium heat. Add onion, carrot and pepper to oil and stir-fry until tender; about 10 minutes.
- Add stock, coconut milk and VH® Yellow Curry Sauce; simmer over low heat for 15 minutes.
- Stir in spinach, green onions and cilantro; cook, stirring about 1 minute and serve.
Cook commentary
Tip:Too spicy? For a milder version, add more stock or a little less VH® Yellow Curry sauce
*Prep Time: 15 min.
Cook Time: 30 min.
Serves: 4
*Nutrition Facts Per serving 526 g
Amount % Daily Value
Calories 380
Fat 20 g 31%
Saturated 13 g
Trans 0.1 mg
Cholesterol 5 mg 2%
Sodium 760 mg 32%
Carbohydrate 44 g 15%
Fiber 5 g 20%
Sugars 24 g
Protein 10 g
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