Coconut-Vegetable Thai Chowder #giveaway
You can never have too many Asian recipes, so give Coconut-Vegetable Thai Chowder #giveaway a try. This side dish has 359 calories, 10g of protein, and 11g of fat per serving. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs $2.76 per serving. 378 people have tried and liked this recipe. Head to the store and pick up soy sauce, light coconut milk, dark brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Joanne Eats Well with Others. Overall, this recipe earns a super spoonacular score of 85%. If you like this recipe, take a look at these similar recipes: Thai Coconut Chicken Corn Chowder, Bass with Herbed Rice and Coconut-Vegetable Chowder, and Chicken and Vegetable Thai Coconut Curry.
Servings: 6
Ingredients:
3 basil leaves
1 large carrot, cut into matchstick strips
1/4 cup dark brown sugar
1 block extra firm tofu, cut into 1/2-inch cubes
1 tbsp minced, peeled fresh ginger
1 garlic clove, minced
1 jalapeno, chopped
3 cups light coconut milk
1 tbsp olive oil
1 onion, chopped
1 red bell pepper, cut into 1/2-inch cubes
salt and black pepper, to taste
2 tbsp soy sauce
1/2 lb sugar snap peas, cut into 1/2-inch pieces
2 lb sweet potatoes, peeled and cut into 1/2-inch cubes
2 tbsp Thai red curry paste
4 cups vegetable broth
Equipment:
pot
Cooking instruction summary:
Heat the oil in a heavy, large pot over medium heat.Add in the tofu, onion, basil leaves, ginger, jalapeno, and garlic. Cover and cook until the onion begins to soften, about 4 minutes. Add the coconut milk, vegetable broth, sugar, soy sauce, and Thai red curry paste. Bring to a simmer.Stir in the sweet potatoes and carrot pieces. Add more water or vegetable broth, if necessary, to cover the sweet potatoes. Cover and simmer until tender, about 10-15 minutes.Add in the sugar snap peas and bell pepper. Simmer for a few minutes, or until tender. Season to taste with soy sauce, salt and pepper.
Step by step:
1. Heat the oil in a heavy, large pot over medium heat.
2. Add in the tofu, onion, basil leaves, ginger, jalapeno, and garlic. Cover and cook until the onion begins to soften, about 4 minutes.
3. Add the coconut milk, vegetable broth, sugar, soy sauce, and Thai red curry paste. Bring to a simmer.Stir in the sweet potatoes and carrot pieces.
4. Add more water or vegetable broth, if necessary, to cover the sweet potatoes. Cover and simmer until tender, about 10-15 minutes.
5. Add in the sugar snap peas and bell pepper. Simmer for a few minutes, or until tender. Season to taste with soy sauce, salt and pepper.
Nutrition Information:
covered percent of daily need
