Thai Hot and Sour Soup
Feature Super Food: GingerFree From: Gluten, Dairy, Soy
Ingredients
- 4 ¼ cups vegetable broth low sodium, gluten free, divided
- 1 ½ Tbsp. Thai red curry paste i.e. Thai Kitchen
- 2 tsp. lime zest
- 3 Tbsp. ginger minced
- 3 Tbsp. lime juice freshly squeezed
- 1 tsp. sea salt
- 1 tsp. agave or honey
- 2 Tbsp. flour gluten free i.e. quinoa
- 1 cup shitake mushrooms stemmed, sliced thin
- 4 cups Napa cabbage cut crosswise into 1/8 –inch-thick slices
- ¼ cup each: cilantro green onions, chopped
- 1 tsp. red chilies sliced thinly (optional)
Directions
- Add ¼ cup of the vegetable broth to a large stockpot over medium heat. Add the curry paste, stirring for about 1-2 minutes. Stir in remaining vegetable broth, lime zest and ginger. Bring to a boil, reduce heat to medium and simmer for 5 minutes.
- Combine lime juice, salt, agave and flour in a small bowl, whisking until blended well.
- Add mushrooms, cabbage and lime juice mixture, briefly cooking until just wilted, about 30 seconds. Ladle soup into bowls, sprinkle with cilantro, onions and chilies if desired.
Notes
Nutritional Facts:
Calories 163 | Total Fat 3.9 g | Saturated Fat 0.6 g | Monounsaturated Fat 1.8 g | Polyunsaturated Fat 1.8 g | Cholesterol 132.8 mg | Sodium 498 mg | Potassium 640.6 mg | Total Carbohydrate 8.8 g | Natural Sugar 9.2 g | Dietary Fiber 3.2 g | Protein 20.9 g | *Vitamin C 32 % | * Vitamin A 18 % | * Calcium 8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs