Malaysian Coconut Curry Soup
A warming, flavourful, one-dish-dinner Malaysian soup.
15 - 25 min
4 servings
210 calories
Ingredients
4 cups Nourish Broth or Vegetable Broth, prepared
1 1⁄2 tsp Nourish Broth Mix
1 cup boiling water
1 1⁄2 tsp Vegetable Broth Mix
1 cup boiling water
1 can (14 oz/398 ml) coconut milk
2 kaffir lime leaves
2 tsp Curry Seasoning
1 tbsp tomato paste
1 carrot, thinly sliced
soy sauce, to taste
1 green onion, thinly sliced
2 cups thinly sliced Chinese greens (bok choy, Chinese cabbage or Chinese broccoli)
Instructions
Combine Bouillon, coconut milk and kaffir lime leaves in Multipurpose Pot - 8 cup. Bring to a boil, reduce temperature to medium and simmer for 5 minutes.
Combine Curry and tomato paste in a small mixing bowl. Add to soup along with carrots. Simmer for 3 minutes.
Season to taste with soy sauce. Discard kaffir lime leaves.
Stir in onion and Chinese greens and serve immediately.
Nutritional Information
Per serving: Calories 210, Fat 19 g (Saturated 13 g, Trans 0 g), Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 8 g (Fiber 2 g, Sugars 3 g), Protein 3 g.
Perfectly Balance Your Plate
For a heartier dinner, stir in leftover cooked chicken, pork, fish or other seafood.