Thai Coconut Curry Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy Thai coconut curry soup with chickpeas, egg noodles, and vegetables in a fragrant broth. Warming and filling with lime and cilantro brightness. A satisfying lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 3 shallots ((finely chopped))
- 2 cloves garlic ((minced))
- 1 tablespoon ginger ((finely grated))
- 1 tablespoon Thai red curry paste ((green also works great))
- 3 cups vegetable stock
- 1.5 tablespoons brown sugar ((or coconut sugar))
- 3 tablespoons soy sauce ((I use reduced sodium))
- 1 carrot ((shredded))
- 1 bell pepper ((thinly sliced))
- 1 bundle thin egg noodles ((3-4 oz; soba noodles or whole wheat spaghetti may be subbed; see *))
- 13.5 oz coconut milk
- 15 oz chickpeas ((540 mL; drained and rinsed))
- 1 tablespoon lime juice
- bean sprouts
- cilantro leaves
- lime wedges
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1208mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 724mg
- Calcium
- 109mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1208MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.