January is National Soup Month, so I’ve been busy making a new pot of healthy, hearty and warming comfort every couple days – I will share everything in a Soup Roundup soon!  Meanwhile, I hope you enjoy my latest creation – Thai Carrot Crab Noodle Soup! It’s so delicious and packed with oodles of healthy veggie ingredients along with brown rice noodles. I’ve used crab in the recipe (mainly I was looking for an excuse to eat crab), but shrimp or chicken would make perfectly acceptable and yummy substitutes.

Y’all know with my busy family, work and fitness training schedule, I’m a convenience lover – but keep in mind I stock up on HEALTHY helpers, not your typical sodium, sugar and fat-loaded convenience products.  Some of the convenience ingredients I’ve used in the soup recipe to reduce prep time include the Power Blend from Mann’s  Vegetables (a blend of Brussels sprouts, Napa cabbage, kohlrabi, broccoli, carrots and kale) and Odowalla 100% Carrot Juice. I also used Better that Bouillon Vegetable Base and  the Thai Brown Rice Pad Thai Noodles from Explore Asian (see my past recipes), as I find they taste super and the texture holds up really well!

I’m also sticking to my intention to #KeepFitFun in 2016 with handstand and backbend practice – just like I was some sort of kid!

Looking for another quick and unique carrot soup recipe? Try this Spiced Beet and Carrot Soup from CookingLight.com . . . its a delicious riot of root veggies!

So, what is in your soup pot this week? What are you doing to #KeepFitFun ? Please share in the comments below – XOXO,  Jennifer

Print

Thai Carrot Crab Noodle Soup

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Enjoy the exotic taste and oodles of healthy veggies along with brown rice noodles in this easy Thai inspired soup recipe.

Course: Main Dish, Soup

Cuisine: Asian

Servings: 6 servings

Ingredients

• 2 tbsp olive oil
• 1/2 cup chopped red onion
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 2 to 4 tsp Thai red curry paste depending on heat preference
• 10 oz bag of favorite vegetable slaw without dressing * (or hand prepped equivalent)
• 16 oz fresh carrot juice
• 1 15-oz can light coconut milk
• 6 cups vegetable or seafood broth
• 2 tbs lime juice
• 1 tbs fish sauce
• 8 oz lump crab meat
• 4 oz dry brown rice noodles
• 1/4 cup chopped fresh cilantro
• Garnish lime wedges

Instructions

1. Heat olive oil over medium-high in large stock pot. Add red onions and sauté for 2 to 3 minutes until slightly softened.
2. Add ginger, garlic and curry paste and sauté for 1 to 2 more minutes until fragrant.
3. Toss in bag of veggie slaw (no dressing!) and stir for 30 seconds to coat with spices.
4. Add carrot juice, coconut milk, vegetable broth, fish sauce and lime juice to stock pot. Bring to boil and then reduce heat to medium low to simmer for 5 minutes.
5. Add brown rice noodles and simmer for an additional 15 minutes. Add crab during last 5 minutes of cooking.
6. Remove from heat and stir in cilantro. To serve, garnish with lime wedges.