Thai Inspired Vegetable Soup

http://greenlitebites.com/2007/11/18/thai-inspired-vegetable-soup/

Have you ever eaten at a Noodles & Company? One recently opened in my area and I LOVE it! I really like this trend of fast food that’s NOT burgers or fried chicken.

Anyway, they have a Thai Curry Soup that is my absolute favorite! I don’t normally eat Thai. Wait…. that’s a total understatement. I never even knew Thai food existed until about 3 years ago when some new friends took me to a Thai/Indian restaurant. Long story short Thai inspired flavors are new to me and the Thai Curry Soup at Noodles & Company really sparked my interest. It seemed to have such complex flavor and depth. I never ate anything like it before.

So this is my homemade version inspired by the Noodles and Company’s Tai Curry soup. It’s not exactly the same but boy did it come out better then I expected on the first try. The husband even liked it but you should have seen his face when I told him Coconut milk was in the broth. It was priceless!Thai Inspired Vegetable Soup

  • 1 red onion loosely chopped (I liked the different sized pieces)
  • 3 cloves of garlic chopped
  • 2 tsp coriander seeds
  • 1 tbsp ground curry
  • 1 tsp ground ginger
  • ½ tsp ground cumin
  • 3 cans (14.5oz) of your favorite broth (I used 2 cans of chicken and 1 of beef – veggie would work too!)
  • 1 14oz can lite coconut milk (available in the store)
  • 2 and ½ cups fresh broccoli florets (220 g)
  • 1 large zucchini chopped (300g)
  • 1 large red pepper chopped (160 g)
  • 4 cups baby spinach leaves (85 g)
  • Non-Stick Cooking Spray

Add the onion and garlic to a large pot sprayed with non-stick cooking spray over medium heat. Let the onion sweat and stir occasionally while preparing the spices.

Crush the coriander seeds with a large knife. It’s may sound funny but put them on a cutting board and chop at them for a few minutes like you would garlic. This will release their flavor. Be careful they may fly off the Board. Add then to the onion along with the curry, ginger, and cumin. Stir coating the onion with the spices.

Add the broth and coconut milk. Raise heat to medium high and bring to a boil.

While waiting for the broth to boil. Prepare the veggies. I kept the pieces fairly large so they wouldn’t overcook. Once the broth is boiling add all the veggies, except the spinach, and lower the heat to back down to medium. Cook for about 5 minutes until veggies begin to become tender.

Once the veggies are just about done, add the spinach. It will cook almost immediately. Just stir it in and wait about a minute.

Lower to a simmer and serve!

I, of course, froze some single servings for lunch. You will not want to keep the soup on the heat for very long, the veggies will begin to overcook. Now… just look at the nutritional information, you really can’t beat that! And it’s SO tasty!

Approx Nutritional Information per serving
Servings Amt per Serving
10 1/10 of recipe
Calories Fat Fiber WWPs
63 3g 2g old: 1 new: 1
Sugar Sat Fat Carbs Protein
3g 2g 7g 3g
6 comments »»
Posted in: 1 WWP, 1 WWPP, Dinner Ideas, Food Photos, Lunch Ideas, Soup/Stew Ideas, Vegetarian Ideas
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6 Comments and 0 Replies

  1. michelle

    This soup looks delicious. I love indian/thai myself. I love your food photos. I even went out and bought a whole new set of black dishes because I think all of your food looks delicious on the black. Thanks for the inspiration and the new site! WTG! Keep up the good work!

  2. Amy

    I love this new website. I have tried a few of your recipes and I love them, because they are so good you forget that you are eating healthy. Most of the time my husband doesn’t even know. Thank you so much, this will make putting a menu together much easier.

  3. roni

    Cynja –
    Good question! To be honest I just separated it into 10 equal servings, probably each about 1-2 cups each. Next time I make it I’ll measure more closely, sorry, I’m still new to all the specifics!

  4. Meghan

    I just made it and divided up into 5 equal serving in containers, and measured the total serving size and it was a little over 2 cups each – so the total recipe makes about 10 cups total. It’s also super yummy!

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