Coconut Soup with Mild Curry
By combining fresh vegetables with trendy must-have ingredients in your pantry, we bring you a divine Thai soup creation from the Clover Leaf Kitchen.
Serves 4
Prep time
5 min
Time to Table
5 min
Ingredients
2 cans (85 g each)
Clover Leaf Flaked Light Tuna - Spicy Thai Chili
1 1/2 cup (400mL)
light coconut milk
1
carrot, grated
1
red bell pepper, finely chopped
1 tsp
curry powder
Preparation
- In a soup pot, heat the coconut milk, curry powder and tuna.
- While the pot is simmering, grate the carrot and chop the red pepper (if possible remove the peppers meaty part and use the fleshy skin). Set aside a quarter of chopped red pepper for garnish.
- Add the vegetables to the pot and bring to a boil.
- Garnish with bits of bell pepper.
- Serve immediately.
Check out our How-To YouTube video for this recipe.
Prepared with
Nutrition
| Amount per serving | % Daily Value | |
|---|---|---|
Calories | 180 | |
Fat | 10 g | 15% |
Saturated Fat | 6 g | |
Trans Fat | 0 g | |
Saturated + Trans | 30% | |
Cholesterol | 25 mg | |
Sodium | 260 mg | 11% |
Carbohydrate | 13 g | 4% |
Fibre | 2 g | 8% |
Sugar | 7 g | |
Protein | 9 g | |
Vitamin A | 60% | |
Vitamin C | 80% | |
Calcium | 2% | |
Iron | 30% |
Claims Per Serving
- Source of Fibre
- Source of Protein
- Excellent Source of Vitamin A
- Excellent Source of Vitamin C
- Excellent Source of Iron
