Try this Thai Coconut Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionSource: Whole Life Nutrition Cookbook by Tom Malterre
Pour the stock into a 4 quart pot. Add the coconut milk, red chili flakes, garlic, onion, carrots, and bell pepper and simmer for 15 minutes, covered or until the vegetables are just tender.
Add the zucchini and simmer for 5 minutes more. Remove the pot from the heat and add the sliced bok choy leaves and cilantro. Season to taste with sea salt. Garnish with extra red chili flakes if desired.
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Serving Size: 1 Serving (1084g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 384 | ||
Calories from Fat: 254 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.2g | 38 % | |
Saturated Fat 24.6g | 123 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 2940mg | 101 % | |
Potassium 981.9mg | 26 % | |
Total Carbohydrate 33.8g | 10 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 28.2g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 384
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