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Thai Curry Soup Recipe

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This recipe for Thai Curry Soup is from Feast & Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

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!

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.

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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