Coconut Vegetable Soup Recipe

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Ingredients:

Serving

2 shallots, minced
2 cloves garlic, minced
1 tbsp minced gingerroot
1/4 tsp crushed red pepper flakes
2 tbsp peanut oil
1 carrot , julienned
1 medium zucchini , julienned
1 1/2 cups napa cabbage, shredded
1 celery rib, finely sliced
4 cups chicken stock
6 oz unsweetened coconut milk
1 stalk lemongrass, trimmed,pounded,and finely chopped
1/2 tsp turmeric
salt (to taste)
2 1/2 cups fresh bean sprouts
fried red onion flakes (for garnish ; optional)
lemon wedge (for garnish ; optional)

Directions:

Heat oil in a saucepan; add shallots, garlic, ginger, and crushed red peppers and cook until it becomes aromatic.
Add the carrots, zucchini, cabbage, and celery, stirring it up to coat veggies with spices.
Add the stock, coconut milk, lemongrass and turmeric.
Simmer soup, uncovered, on low heat, for 15-20 minutes, or until vegetables are cooked to your liking.
To serve, place a small handful of bean sprouts in the bottom of each bowl.
Top bean sprouts with soup, and garnish with onion flakes, and serve with a squeeze of lemon wedge.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	322.75 Kcal (1351 kJ)
Calories from fat	176.84 Kcal
		% Daily Value*
Total Fat	19.65g	30%
Cholesterol	7.2mg	2%
Sodium	388.35mg	16%
Potassium	796.34mg	17%
Total Carbs	28.99g	10%
Sugars	14.19g	57%
Dietary Fiber	4.7g	19%
Protein	12.57g	25%
Vitamin C	18.5mg	31%
Vitamin A	0.2mg	5%
Iron	2.6mg	15%
Calcium	69.9mg	7%

Amount Per 100 g
Calories	66.36 Kcal (278 kJ)
Calories from fat	36.36 Kcal
		% Daily Value*
Total Fat	4.04g	30%
Cholesterol	1.48mg	2%
Sodium	79.85mg	16%
Potassium	163.73mg	17%
Total Carbs	5.96g	10%
Sugars	2.92g	57%
Dietary Fiber	0.97g	19%
Protein	2.58g	25%
Vitamin C	3.8mg	31%
Iron	0.5mg	15%
Calcium	14.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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