Recipes Club
Divers ::: Curry and Coconut Milk Soup

Source : ConAgra
Curry and Coconut Milk Soup
  • 2 tsp (10 mL) vegetable oil
  • 1 cup (250 mL) finely diced onion
  • 1 cup (250 mL) grated carrot
  • 1 cup (250 mL) finely diced red pepper
  • 4 cups (1 L) chicken or vegetable stock
  • 1 cup (250 mL) coconut milk
  • 1 bottle (341 mL) VH® Yellow Curry Sauce
  • 2 cups (500 mL) baby spinach
  • 1/2 cup (125 mL) finely sliced green onions
  • 1/4 cup (60 mL) finely chopped fresh cilantro
Curry and Coconut Milk Soup
  1. Heat oil in a large pot set over medium heat. Add onion, carrot and pepper to oil and stir-fry until tender; about 10 minutes.
  2. Add stock, coconut milk and VH® Yellow Curry Sauce; simmer over low heat for 15 minutes.
  3. Stir in spinach, green onions and cilantro; cook, stirring about 1 minute and serve.
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