Recipe of the Week: Thai Coconut Soup



So, I love love love Thai food! The bold flavors and variety of vegetarian options are some of the things that draw me to Thai food. We have a ton of Thai food restaurants all within a mile of us, and one within a 1 minute walk from our apartment, making it one of our go-to take out options. I have never cooked Thai food, but always wanted to. One of my favorite dishes is Tom Yum, a coconut milk based soup loaded with veggies. I usually don’t order Tom Yum because coconut milk is high in fat, so the soup is not the most diet friendly dish. I decided to make my own version of this sweet and tangy soup with light coconut milk to make it a little lighter on the fat an calories. Here is the recipe and the results:


Thai Coconut Soup – serves 2
8 shitake mushrooms, sliced
1 cup light coconut milk
1 cup chicken broth (or vegetable broth)
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1/2 Tablespoon olive oil
1 1/2 Tablespoons chili garlic paste
1 cup red bell pepper, julienned
1 head baby bok choy, chopped
1 cup spinach, chopped
1/2 Tablespoon ground ginger
1 roma tomato, diced
juice of one lime
1/2 cup cilantro, chopped


Sautee mushrooms, garlic and shallot in olive oil until softened (about five minutes). Add coconut milk, chicken broth, ginger and chili paste and bring to a simmer. Add bell pepper, bok choy, spinach and tomato and simmer for another 3 minutes. Add lime juice and cilantro. Serve with additional lime wedges and fresh cilantro if desired.

Per serving: 184 calories, 12 grams of fat


I just made this recipe up based on the flavors I know are common in Thai food. I was very happy with the result of this quick, flavorful, vegetable-loaded soup! For a heartier meal, add tofu, shrimp, fish, or chicken for a one pot meal. Here are the results:


DSCN1600


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One thought on “Recipe of the Week: Thai Coconut Soup

  1. Meme says:

    that soup looks to die for!!!!!!!

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