Appetizers / Soups / Salads

Vegetable and Noodle Soup, Thai Style with Curry takes 20 minutes to prepare.

Vegetable and Noodle Soup, Thai Style with Curry takes 15 minutes to cook.

Vegetable and Noodle Soup, Thai Style with Curry makes 4 servings.

The ingredients for Vegetable and Noodle Soup, Thai Style with Curry are:

* Canola Oil, 1 tbsp
* Garlic, 2 clove
* One medium onion, sliced
* Carrots, raw, 1 large, cut into thin sticks
* Zucchini, baby, 1 large, cut into thin sticks
* Broccoli, fresh, 4 oz, cut into florets
* Vegetable Broth, 4 cup
* 1.75 cup soy milk plus 1tsp coconut extract (original recipe called for coconut milk, but I wanted lower calories and fat)
* Soy Sauce, 3 tbsp
* Curry Paste, 2 tbsp
* Wide Rice Noodles, 2 oz
* Bean sprouts, .75 cup
* Cilantro, raw, 4 tbsp

Here is how you make Vegetable and Noodle Soup, Thai Style with Curry:

Heat oil in a wok or large skillet and stir fry the onion and garlic for 2-3 minutes. Add the carrot, zucchini and broccoli and stir fry for 3-4 minutes, until just tender. Pour in the stock, soy milk and coconut extract (or coconut milk if using the original recipe) and bring to a boil. Add the soy sauce, curry paste and noodles and let simmer for 2-3 minutes until the noodles have swelled. Stir in the bean spouts and cilantro and serve immediately.Number of Servings: 4Recipe submitted by SparkPeople user KDKOSMO.

The nutritional information for Vegetable and Noodle Soup, Thai Style with Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 148.7

• Total Fat: 5.5 g
• Cholesterol: 0.8 mg
• Sodium: 1,869.9 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 3.7 g
• Protein: 5.9 g

The dietary needs meet for Vegetable and Noodle Soup, Thai Style with Curry is Vegetarian