I created this soup when I purchased a carton of culinary broth at a popular discount store. It was so easy and tastes like something you’d eat at your favorite Thai restaurant. It’s got a decent dose of folic acid from broccoli, but may be a little high in sodium for some. Enjoy!
1 cup chopped yellow or white onion
1 cup broccoli florets (fresh or frozen)
½ cup diced carrots
2 tsp. grated fresh ginger or ginger paste
1 clove garlic, minced
½ tsp. curry powder
1 Tbsp. canola oil
¼ tsp. red pepper flakes
½ cup broken vermicelli or rice
1 carton (32 oz) College Inn Thai Coconut Culinary Broth
1 Tbsp. fresh lime juice
1 cup diced/cooked chicken
1 cup light coconut milk
¼ cup each green chopped onions and cilantro
- Cook the onion, broccoli, carrots, ginger, garlic, curry and red pepper flakes in oil for ~3 minutes. Add noodles or rice, broth and lime juice.
- Bring to a boil, then reduce the heat. Simmer for ~7-15 minutes or until noodles or rice are soft. Stir in chicken and coconut milk.
- Garnish with green onions and cilantro.
Makes 6 (1 cup) servings.
Nutrition information per serving: 189 calories, 5 gm fat, 1.75 gm saturated fat, 0 gm trans fat, 12 gm protein, 18 mg cholesterol, 17.5 gm carbohydrate, 1.4 gm fiber, 568 mg sodium, 30 mg calcium, 35 mcg folic acid