FeelGoodFoodie · by Yumna Jawad★ 5.0 (11)
Red Curry Noodle Soup Recipe
NUTRITION · PER SERVING15M COOK
CAL 15%·PRO 26%
CARBS 34G45% OF CAL
2G FIBER28G OTHER4G TOTAL SUGAR
FAT 14G42% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick red curry noodle soup with tofu, coconut milk, and fresh vegetables, ready in 15 minutes. Aromatic and satisfying with a mild-to-spicy kick.
mainthaisouptofudairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 3 green onions (chopped (whites and greens separated))
- 1 tablespoon ginger (grated)
- 3 garlic cloves (minced)
- 3-4 tablespoons red curry paste
- 4 cups low sodium vegetable broth
- 1 cup coconut milk (carton or canned)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 14 ounces extra firm tofu (drained and cubed)
- 4 ounces thin rice noodles
- 2 large carrots (julienned)
- ½ red pepper (julienned)
- 1 lime (juiced)
- Cilantro leaves (for garnish)
- Green onions (for garnish)
At a glance
PER SERVING · TIME 15M
CAL 15%·PRO 26%
CARBS 34G45% OF CAL
2G FIBER28G OTHER4G TOTAL SUGAR
FAT 14G42% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 1227mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 303mg
- Calcium
- 321mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1227MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.