Saturday, January 21, 2012

Thai Soup

It began like this: I said to my girlfriend, "I have leftover coconut milk and I must think of something to do with it."  Neither one of us had an idea then, but a little while later, I was slurping soup.

Easy to make with mostly ingredients you'd have on hand, the simple but vibrant flavors will delight your tastebuds.  In the cold of winter, this soup will surely brighten your day.

Thai Vegetable Soup

1 cup vegetable broth
1 cup light coconut milk (from a can)
1 tablespoon red curry paste (I used "Thai Kitchen" brand from the Asian section of the market)
2 teaspoons sugar
2 teaspoons fish or soy sauce
1 teaspoon olive oil
1 large leek, chopped (about 1 1/2 cups), or use 1 large onion
1 garlic clove, minced
1 broccoli crown, chopped (about 2 cups)
1/2 red bell pepper, sliced (about 3/4 cup)
2 tablespoons cornstarch
1/2 lime, juiced (1 tablespoon)
1/4 cup cilantro leaves, optional, for garnish

In medium saucepan, whisk together broth, coconut milk, curry paste, sugar, and fish or soy sauce; set aside.  In large nonstick skillet, heat olive oil over medium heat.  Add leek and garlic and cook 5 minutes, stirring frequently, until leek begins to soften.  Add broccoli, pepper, and 1/4 cup water; cover and cook 3 minutes or until vegetables are crisp-tender.  Set pan aside momentarily.

Place saucepan over medium heat and bring ingredients to a simmer.  In small bowl, whisk cornstarch with 2 tablespoons water until smooth.  Pour into simmering liquid and continue whisking until thickened.  Stir in vegetables and lime juice.  Ladle into bowls and top with cilantro leaves, if desired.  Makes 4 (1-cup) servings, 3 points plus for Weight Watchers or 115 calories each.

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