Vegetable & Noodle Soup, Thai Style with Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* Canola Oil, 1 tbsp * Garlic, 2 clove * One medium onion, sliced * Carrots, raw, 1 large, cut into thin sticks * Zucchini, baby, 1 large, cut into thin sticks * Broccoli, fresh, 4 oz, cut into florets * Vegetable Broth, 4 cup * 1.75 cup soy milk plus 1tsp coconut extract (original recipe called for coconut milk, but I wanted lower calories and fat) * Soy Sauce, 3 tbsp * Curry Paste, 2 tbsp * Wide Rice Noodles, 2 oz * Bean sprouts, .75 cup * Cilantro, raw, 4 tbsp
Heat oil in a wok or large skillet and stir fry the onion and garlic for 2-3 minutes. Add the carrot, zucchini and broccoli and stir fry for 3-4 minutes, until just tender. Pour in the stock, soy milk and coconut extract (or coconut milk if using the original recipe) and bring to a boil. Add the soy sauce, curry paste and noodles and let simmer for 2-3 minutes until the noodles have swelled. Stir in the bean spouts and cilantro and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user KDKOSMO.
Number of Servings: 4
Recipe submitted by SparkPeople user KDKOSMO.
Nutritional Info Amount Per Serving
- Calories: 148.7
- Total Fat: 5.5 g
- Cholesterol: 0.8 mg
- Sodium: 1,869.9 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 3.7 g
- Protein: 5.9 g
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