Creamy Curry Egg Noodle Soup

Creamy Curry Egg Noodle Soup

Creamy Curry Egg Noodle Soup


Serves 4

Details
  • Servings:   4
  • Calories:   670
  • Protein:   19g
  •  
  • Fiber:   8g
  • Sugar:   17g
  • Carb Total:   82g
  •  
  • Trans Fat:   1g
  • Saturated:   7g
  • Fat Total:   29g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   soup, main course
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Cuisine
  • south east asian
Ingredients
  • 1 large leek or 2 medium leeks
  • 2 Tbsp. vegetable oil
  • 5 large garlic cloves, finely grated
  • ¼ cup (or more) Thai red curry paste
  • 4 cups low-sodium vegetable broth
  • ⅓ cup tahini (such as Soom)
  • 3 Tbsp. honey
  • 1 Tbsp. soy sauce
  • 1 Tbsp. unseasoned rice vinegar
  • 12 oz. wide egg noodles
  • 1 small bunch Tuscan kale, ribs and stems removed, leaves torn into small pieces
  • 2 Tbsp. unsalted butter
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