coconut milk based noodle soup
Place noodles in a heatproof bowl and cover with boiling water. Allow to stand for 1 minute then massage to loosen into individual strands. Drain.
Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large saucepan over high heat. Add curry paste and stir fry for 30 seconds. Quickly add coconut cream and 2 cups boiling water. Bring to the boil and add vegetables. Simmer for 2 minutes or until vegetables are cooked to your liking.
To serve, divide noodles between 3 bowls. Pour over soup and vegetables and top with basil leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 866 | ||
Calories from Fat: 380 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.3g | 56 % | |
Saturated Fat 37g | 185 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 68.8mg | 2 % | |
Potassium 643.7mg | 17 % | |
Total Carbohydrate 120.7g | 36 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 113g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 866
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