Thai Soup with Rice Noodles and Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Thai Soup with Rice Noodles and Vegetables calories by ingredient



Number of Servings: 4

Ingredients

    Coconut Milk, 1 cup
    Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup, 4 serving
    Cabbage, red, fresh, 2 cup, chopped
    Carrots, cooked, 1.5 cup slices
    Green Peppers (bell peppers), 1 cup, chopped
    Mushrooms, fresh, 2 cup, pieces or slices
    Garlic, 1 clove
    Ginger Root, 3 tsp
    Sunflower Oil (oleic), 1 1tsp
    Scallions, raw, 1 large
    Brown Rice Noodles, 4 cup (cooked)
    Rice Wine Vinegar, 2 TBS
    Tamari, 2 TBS
    Thai or Indian Spices to taste

Directions

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.