Vegetable Thai Curry Noodle Soup

Vegetable Thai Curry Noodle Soup

Vegetable Thai Curry Noodle Soup

By Steamy Kitchen
Serves 4

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Details
  • Servings:   4
  • Calories:   569
  • Protein:   20g
  •  
  • Fiber:   6g
  • Sugar:   7g
  • Carb Total:   72g
  •  
  • Trans Fat:   1g
  • Saturated:   13g
  • Fat Total:   23g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   soup
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Cuisine
  • south east asian
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Ingredients
  • 10 ounces dried rice noodles
  • 1 tablespoon cooking oil
  • 2 tablespoons Thai curry paste (or to taste)
  • 1 cup coconut milk
  • 4 cups vegetable broth
  • 1 tablespoon Thai fish sauce or soy sauce (optional)
  • 8 ounces baby corn, halved
  • 4 ounces bamboo shoots
  • 1/2 red bell pepper, sliced
  • 8 whole shiitake mushrooms, sliced
  • 8 ounces medium or firm tofu, cubed
  • handful fresh basil, leaves torn
Instructions

Vegetable Thai Curry Noodle Soup serves 4 original recipe by Steamy Kitchen.

View original preparation instructions

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