Coconut Curry Soup
Serving Size
1 1/2 cup
Servings
4
Prep Time
5 min
Cook Time
32 min
Ingredients
1 tablespoon
vegetable oil
2 tablespoons
Thai red curry paste
1 tablespoon
fresh grated ginger
2 inches
lemongrass
2 cloves
garlic clove, minced
1 cup
bean sprouts or green beans
2 heads
bok choy, bottom core removed
4 cups
low sodium vegetable broth
2 cups
unsweetened coconut flakes
1 package
shirataki noodles (Japanese yam noodles)
Zest and juice
1 lime
1/2 cup
cilantro, chopped
4
green onions, thinly sliced
Hot sauce
or soy sauce (optional)
Directions
- Heat the oil in a large soup pot over medium-high heat. Add the curry paste, ginger, lemongrass, and garlic and sauté for 2 minutes. Add the bean sprouts and bok choy and sauté for an additional 2 minutes. Add the broth and coconut milk and bring mixture to a boil, then reduce to a simmer to keep warm.
- Meanwhile, bring a quart of water to a boil in a separate pot. Add the noodles and cook until tender, according to package directions.
- Remove soup from heat and stir in the lime zest and juice, cilantro, and green onions. Remove the lemongrass. Serve immediately with a portion of noodles in each bowl. Season with hot sauce or soy sauce, if desired.
Nutrition Information
Calories | 112 |
Fat | 6.2 g |
Saturated fat | 2.8 g |
Carbs | 13.2 g |
Sodium | 381 mg |
Fiber | 4.4 g |
Protein | 2.9 g |
Nina Lincoff