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Thai coconut curry soup
Thai coconut curry soup

Before you jump to Thai coconut curry soup recipe, you may want to read this short interesting healthy tips about A Lot Of You May Possibly Not Understand This But Coconut Oil Can Have Great Health Advantages To It.

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One more thing I want to mention is that there’ve actually been studies performed which show that coconut oil might have anti bacterial an antiviral effects on the body. For those who have other oils in your home I would recommend removing them and replacing them with coconut oil on account of the many benefits that can be associated with it. Something you might or may not recognize is that within a really short period of time there will be vitamin supplement organizations advertising the use of coconut oil supplements, but you are able to get the jump on this.

We hope you got benefit from reading it, now let’s go back to thai coconut curry soup recipe. You can cook thai coconut curry soup using 16 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Thai coconut curry soup:
  1. You need 64 oz vegetable stock
  2. Prepare 1 can (14 ounces) lite coconut milk
  3. Take 1 carrot, finely diced
  4. Use 1 red onion, sliced into thin half moons
  5. Prepare 8 oz thinly sliced baby portobello mushrooms
  6. Prepare 7 oz rice noodles
  7. Use 1 tsp garlic paste
  8. Prepare 2 tsp ginger paste
  9. You need 1 tbsp red chili pepper paste (more or less, depending on how hot you like it)
  10. Prepare 1 1/2 tbsp lemongrass paste
  11. Use 1 1/2 tbsp green curry paste
  12. Take 1 small lime, juice and zest
  13. Provide 1/4 tsp salt
  14. Use 1/2 tsp black pepper
  15. You need 2 tomatoes, chopped
  16. Get 1 fresh baby spinach, for serving
Instructions to make Thai coconut curry soup:
  1. Add all ingredients, except noodles, spinach, and tomatoes, to large stock pot. Bring to a boil and simmer 20 minutes.
  2. Add tomatoes and simmer an additional 5 minutes.
  3. Meanwhile, cook rice noodles according to package directions. Drain..
  4. To serve, place a bit of noodles and a few spinach leaves in soup bowl and ladle soup over top.

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