Malaysian Coconut Curry Soup

Malaysian Coconut Curry Soup Malaysian Coconut Curry Soup A warming, flavourful, one-dish-dinner Malaysian soup.
A warming, flavourful, one-dish-dinner Malaysian soup.
  • 5 min prep
  • 15-25 minutes
  • 270 calories
  • $0.95
  • Gluten Free
  • Dairy Free
  • Vegan
  • Vegetarian

Ingredients


Makes: 4 servings
  • 4 C (1 L) Chicken Broth, or Vegetable Broth, prepared
  • 1 can (14 oz/398 ml) coconut milk
  • 2 kaffir lime leaves
  • 2 tsp (10 ml) Curry Seasoning
  • 1 Tbsp (15 ml) tomato paste
  • 1 carrot, thinly sliced
  • soy sauce, to taste
  • 1 green onion, thinly sliced
  • 2 C (500 ml) thinly sliced Chinese greens (bok choy, Chinese cabbage or Chinese broccoli)

Preparation


 
  • Combine Bouillon, coconut milk and kaffir lime leaves in Multipurpose Pot - 8 C. Bring to a boil, reduce temperature to medium and simmer for 5 minutes.
  • Combine Madras 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.

Tip


 

Tip: For a heartier dinner, stir in leftover cooked chicken, pork, fish or other seafood.

Nutritional Serving Size Per Serving
Calories 270
Fat 24 g
Saturated Fat 20 g
Transfat 0 g
Cholesterol 0 mg
Sodium 125 mg
Carbohydrates 11 g
Fibre 2 g
Sugar 2 g
Protein 8 g

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Multipurpose Pot - 8 C
$69.00
Curry Seasoning
$7.50