Thai Soup with Rice Noodles and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Coconut Milk, 1 cupPacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup, 4 servingCabbage, red, fresh, 2 cup, choppedCarrots, cooked, 1.5 cup slicesGreen Peppers (bell peppers), 1 cup, choppedMushrooms, fresh, 2 cup, pieces or slicesGarlic, 1 cloveGinger Root, 3 tspSunflower Oil (oleic), 1 1tspScallions, raw, 1 largeBrown Rice Noodles, 4 cup (cooked)Rice Wine Vinegar, 2 TBSTamari, 2 TBSThai or Indian Spices to taste
Saute veggies, add all other ing. (except rice noodles) and thai or indian spices and cook until veggies are tender.
Boil 4 cups water, turn off heat and soak rice noodles until tender.
Divide noodles into 4 portions and ladle soup over, serve.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user MESSOHIO.
Boil 4 cups water, turn off heat and soak rice noodles until tender.
Divide noodles into 4 portions and ladle soup over, serve.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user MESSOHIO.
Nutritional Info Amount Per Serving
- Calories: 415.0
- Total Fat: 15.3 g
- Cholesterol: 0.0 mg
- Sodium: 709.3 mg
- Total Carbs: 62.8 g
- Dietary Fiber: 8.3 g
- Protein: 9.8 g
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