Copcyat Thai Vegetable Soup Recipe
This simple Thai vegetable soup is absolutely delicious and easy to make. A perfect lighter recipe for a starter or a stand alone meal!
Ingredients
- 1 red onion chopped
- 3 garlic cloves minced
- 2 teaspoon coriander seeds
- 1 tablespoon ground curry
- 1 teaspoon ground ginger
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups vegetable broth
- 14 oz. lite coconut milk
- 2 ½ cups broccoli chopped
- 1 large zucchini chopped
- 1 red bell pepper chopped
- 4 cups baby spinach
- Non-Stick Cooking Spray
Instructions
- Coat the bottom of a large stockpot with non-stick cooking spray. Over medium heat, cook the onion for 2-3 minutes until just beginning to soften.1 red onion, Non-Stick Cooking Spray
- Crush the coriander seeds then add these along with the curry, ginger, cumin, salt, black pepper, and garlic into the stockpot with the onion and stir to combine.3 garlic cloves, 1 tablespoon ground curry, 1 teaspoon ground ginger, ½ teaspoon ground cumin, 1 teaspoon salt, ½ teaspoon black pepper, 2 teaspoon coriander seeds
- To the onion, add the broth and coconut milk (shake before adding), and raise the heat to medium-high until it begins to boil.6 cups vegetable broth, 14 oz. lite coconut milk, 1 red bell pepper
- Once the mixture is boiling, add in the broccoli, zucchini, and red pepper then reduce the heat to low and let it simmer for 5-7 minutes until the vegetables are just tender.2 ½ cups broccoli, 1 large zucchini
- Add in the spinach and continue cooking for 1-2 minutes until wilted and heated through.4 cups baby spinach
- Serve with hot sauce or hot peppers if desired.
Notes
Stir in cooked shredded chicken or pork for a higher protein serving
- myWW Blue: 2
- myWW Green: 2
- myWW Purple: 2
- PointsPlus: 2
Nutrition
Serving: 1gCalories: 81kcalCarbohydrates: 10gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gCholesterol: 1mgSodium: 828mgFiber: 3gSugar: 3g
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