Japanese shrimp soup curry
- Number of Servings: 10
Ingredients
Shrimp, raw, 35 large Bell Pepper (one) (V) Squash, Yellow, raw, 2 cup (one good sized) fresh zuchinni 2 small - medium, 13.25 oz Assi Brand Rice Cake Noodles, 900 gram(s) (one pack) *Vermont Curry Sauce Mix (Medium Hot), 63 gram(s) Carrots, raw, 1.5 cup, strips or slices Onion Vidalia raw med onion, 125 gram(s) Mushroom, baby bella, 4oz Japanese Pumpkin Kabocha Squash, 1.5 cup Sweet potato, 1.5 sweetpotato, 5" long
Add the curry cubes to a pot of water. Let it boil as you slice up veggies. Add the rice cake noodles. Add in the carrot, sweet potato... wait a bit, add the rest of the veggies... wait a bit, add the shrimp.... You're done when the shrimp is cooked. Tada!
Nutritional Info Amount Per Serving
- Calories: 327.4
- Total Fat: 3.8 g
- Cholesterol: 37.3 mg
- Sodium: 318.4 mg
- Total Carbs: 63.5 g
- Dietary Fiber: 4.5 g
- Protein: 11.6 g
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