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Ingredients
for
4
Thai-Style Vegetables in Coconut Broth
25 min., ready in 45 min.
Time:
211
calories
Calories:
Health Score:
97 / 100
Ingredientsfor
- Ingredients
- 500 grams carrots
- 1 red chili pepper
- 1 garlic clove
- 2 centimeters fresh ginger
- 2 Tbsps vegetable oil
- 1 Tbsp yellow Curry paste
- 200 milliliters Coconut milk
- 600 milliliters Vegetable broth
- light soy sauce
- ½ tsp ground Turmeric
- 1 pinch ground cilantro
Preparation
1.
Peel carrots and cut diagonally into thin slices. Rinse chile pepper, cut in half lengthwise, remove seeds and finely chop.
2.
Peel the garlic and ginger, finely chop and sauté with the chile pepper in a hot pan with oil. Add carrot slices and curry paste and sauté. Pour in the coconut milk and the vegetable stock.
3.
Add soy sauce, turmeric and coriander and simmer for 8-10 minutes over medium heat. Remove approximately 1/4 of the soup and puree, then return to the pot and let simmer a little more to thicken or add broth to thin, depending on the desired consistency. Season to taste and serve in bowls.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 211 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |