Budget Bytes · by Beth Moncel★ 4.6 (398)
Thai Red Curry Vegetable Soup
NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 15%
CARBS 62G47% OF CAL
8G FIBER13G SUGAR41G OTHER
FAT 30G51% OF CAL
20G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy Thai red curry soup packed with sweet potato, bok choy, and noodles in creamy coconut milk. Ready in 30 minutes with bold, complex flavors.
mainthaisoup🍲 stockpotdairy free
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 Tbsp neutral cooking oil ($0.17 *)
- 2 cloves garlic (minced (1 Tbsp) $0.12)
- 1 Tbsp fresh ginger (peeled and grated, $0.05)
- 3 Tbsp Thai red curry paste ($1.49 **)
- 1 small sweet potato (peeled and 1-inch cubed (about 1 lb.) $0.91)
- 2 baby bok choy (chopped into 1-inch strips (a little less than 1 lb.) $1.56)
- 4 cups vegetable or chicken broth (32 oz. $0.47)
- 3.5 oz. uncooked rice vermicelli noodles ($0.36 ***)
- 1 13oz. can full fat coconut milk ($2.98)
- 1/2 Tbsp fish sauce ($0.16 ****)
- 1/2 Tbsp brown sugar ($0.03)
- 1/2 red onion (thinly sliced (about 1/2 cup) $0.32)
- 1 lime ($0.25)
- 1 handful fresh cilantro (chopped, $0.28)
- Sriracha (to taste, $0.15)
At a glance
PER SERVING · TIME 30M
CAL 26%·PRO 15%
CARBS 62G47% OF CAL
8G FIBER13G SUGAR41G OTHER
FAT 30G51% OF CAL
20G SAT10G 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
- 10m
- Cook
- 20m
- Sodium
- 1255mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1028mg
- Calcium
- 142mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1255MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.