Vegetable and noodle soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 260.0
- Total Fat: 18.7 g
- Cholesterol: 0.0 mg
- Sodium: 157.4 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.9 g
- Protein: 4.2 g
View full nutritional breakdown of Vegetable and noodle soup calories by ingredient
Number of Servings: 4
Ingredients
-
2 tbsp peanut/groundnut oil
2 garlic cloves
1 large carrot, cut into thin slices
115g broccoli, cut into florets
1 litre vegetable stock
200ml coconut milk
2 tbsp curry paste
3-4 tbsp soy sauce
55g rice noodles
Directions
Heat oil in large saucepan or wok and add garlic, carrot and broccoli, stir-fry for 3-4 minutes until tender.
Pour in stock and coconut milk and bring to the boil. Add the soy sauce, curry paste and noodles and simmer for 2-3 minutes until the noodles have swollen.
Serve immediately.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user KAHUNAWAVE.
Pour in stock and coconut milk and bring to the boil. Add the soy sauce, curry paste and noodles and simmer for 2-3 minutes until the noodles have swollen.
Serve immediately.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user KAHUNAWAVE.