Got a craving for the warm, comforting flavors of restaurant takeout food? This Thai Coconut Lime Soup comes together in about 30 minutes, is more budget-friendly than takeout, and full of nutritious vegetables!
I’m popping in today to share a warm, comforting meal that resembles Asian takeout (with a few extra veggies and without all the added sodium and high price tag!!). Brian and I have been spending the past several Saturdays in the mountains on the ski slopes, which is fun and exhausting. Having a meal like this on the dinner plan for a Saturday night after skiing (or a week night!) makes it all worth it 🙂
Now, today isn’t just any Saturday…it’s Recipe Redux day! That means, I’m sharing a recipe that fits in line with the Recipe Redux theme for the month. This month’s theme? Budget Eats
How low can you go? Can you make a meal for less than $3 per serving? Whatever your budget, show us your healthy entree recipe to help keep food spending in check in 2017.
When I read about the challenge, I thought “what do we spend the most money on when it comes to food…” eating out! Now, we do not eat out very often…maybe once every other week? That being said, when we do eat out or order takeout, we are promptly reminded why we don’t do it all the time. One of those reasons is the hefty price tag.
Right before Brian and I drove home for Christmas, we ordered Thai Green Curry and a side of egg rolls (or spring rolls? can’t remember!) share. The order cost over $15! That’s over $7 a serving.
My mission with this challenge was to create a dish that was as satisfying as our beloved Thai Green Curry, a bit more nutritious, and more cost effective. I think my mission is accomplished!
The flavor was vibrant (the lime really stole the show) and comforting and the grand total: $9.42!
That’s only $1.86 a serving!!
Enough talk about budget, let’s see what’s going on with this recipe!
This soup is chock-full of vegetables and flavorful lime, coconut milk, low sodium Tamari, and ginger. It really comes together in about 30 minutes start to finish, and it is easily reheated throughout the week for easy lunches or dinners.
For those with dietary concerns: this is low FODMAP, gluten free, vegan, and dairy free.
I hope you all have a wonderful Saturday and get cozy with a bowl of this Thai Coconut Lime Soup!Make takeout at home with this Thai Coconut Lime Soup #thereciperedux. Click To Tweet
If you make this soup, share it with me on instagram at #trebleinthekitchen or @trebleinthekchn 🙂
- 1 Tbsp extra virgin olive oil $0.32
- 2 small zucchini, chopped $1.32
- 1 red bell pepper, chopped $0.99
- 4 carrots, chopped $0.32
- 1 potato, washed and chopped $0.59
- zest and juice of 1 lime $0.15
- ¼ cup chives, chopped $1.00
- 2 tsp ground ginger $0.29
- 2 cans lite coconut milk (I prefer Trader Joe's brand) $1.29
- 3 Tbsp low sodium Tamari $0.33
- ¼ tsp black pepper $0.06
- 4 cups vegetable stock (I used homemade but priced an average box of stock) $2.76
- optional, fresh basil for garnish (not included in total price)
- Heat the olive oil in a medium pot over medium heat. Add the zucchini, bell pepper, carrots, and potato cooking for 2-3 minutes until they are slightly tender.
- Add the lime zest, lime juice, chives, ginger, coconut milk, tamari, and broth/stock. Stir and cover, bringing the soup to a boil over high heat. Once the soup is boiling, reduce the heat to low and allow to simmer for 10-15 minutes.
- To serve: serve as is, garnish with fresh basil or serve over brown jasmine rice or cauliflower rice.
Other Recipe Redux posts: