Vegetable & Noodle Soup, Thai Style with Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Vegetable & Noodle Soup, Thai Style with Curry calories by ingredient
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Page 28 of Thai Cooking by I Love Food Page 28 of Thai Cooking by I Love Food
Number of Servings: 4


    * 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.

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