Thai Curry Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 package (8.8 ounces) thin rice noodles or uncooked angel hair pasta
1 tablespoon sesame oil
2 tablespoons red curry paste
1 cup light coconut milk
1 carton (32 ounces) reduced-sodium chicken broth or vegetable broth
1 tablespoon reduced-sodium soy sauce or fish sauce
1 package (14 ounces) firm tofu, drained and cubed
1 can (8-3/4 ounces) whole baby corn, drained and cut in half
1 can (5 ounces) bamboo shoots, drained
1-1/2 cups sliced fresh mushrooms
1 medium sweet red pepper, cut into thin strips
Torn fresh basil leaves and lime wedges
3 cups shredded/cubed chicken. I use left over rotisserie chicken when I can!
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Directions: |
Directions:Prepare noodles according to package directions. chill.
in a 6-qt. stockpot, heat oil over medium heat. Add curry paste; cook until aromatic, about 30 seconds. Gradually whisk in coconut milk until blended. Stir in broth and soy sauce; bring to a boil.
Add tofu and vegetables to stockpot; cook until vegetables are crisp-tender, 3-5 minutes. add chicken and noodles to the soup. heat through.
Top each serving with fresh basil; serve with lime wedges. |
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Number Of
Servings: |
Number Of
Servings:4 (for Dinner) |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: 1-2/3 cups: 289 calories, 9g fat (3g saturated fat), 0 cholesterol, 772mg sodium, 41g carbohydrate (3g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat, 1/2 fat.
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