Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 169.1
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 698.9 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.9 g
- Protein: 3.0 g
View full nutritional breakdown of Thai Vegetable Noodle Soup calories by ingredient
Thai Vegetable Noodle Soup
Submitted by: USMAWIFEIntroduction
Chicken can be added to this. Can be garnished with green onions and cilantro and serve with lime wedges, if desired. Chicken can be added to this. Can be garnished with green onions and cilantro and serve with lime wedges, if desired.Number of Servings: 6
Ingredients
-
1 cup chopped onions
1 ciup brocolli florets
1/2 cup diced carrots
2 tsp grated fresh ginger
1/2 tsp curry powder
1/4 to 1/2 tsp red pepper flakes to taste
1 TBSP vegetable oil
1/2 cup vermicelli or thin spaghette broken into 2 inch pieces
1 carton 32 oz College Inn Coconut Curry Chicken Broth
1 TBSP fresh lime juice
1 cup light coconut milk
Directions
Cook the vegetables with the ginger, curry and red pepper flakes in oil in large saucepan for about 3 minutes. Add dry spaghetti, broth and lime juice.
Bring to a boil, reducing the heat. Simmer 7 minutes or until noodles are tender. Stir in coconut milk and heat throughly.
Can be served with chicken added or garnished.
Serves 4-6 .
Number of Servings: 6
Recipe submitted by SparkPeople user USMAWIFE.
Bring to a boil, reducing the heat. Simmer 7 minutes or until noodles are tender. Stir in coconut milk and heat throughly.
Can be served with chicken added or garnished.
Serves 4-6 .
Number of Servings: 6
Recipe submitted by SparkPeople user USMAWIFE.
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