Warm the oil in a large stockpot over a medium-high heat. Add the onion and sauté for a minute. Add the bell peppers and carrot and cook for a minute more. Add the broccoli and cook for another 3 minutes. You want to get the vegetables to soften up just a little but they’re gonna cook through the whole soup making processes,
Add the garlic, ginger, curry powder, and soy sauce and cook for 30 more seconds or until your place starts smelling amazing. Throw in the coconut milk and vegetable broth and bring to a simmer, stirring it every now and then, about 5 minutes. Add the cooked noodles and spinach and let it all simmer together until the spinach starts to wilt, about a minute more. Turn off the heat and stir in the cilantro, lime juice, and Sriracha and taste. Add more curry powder, lime juice, garlic, soy sauce, whatever you think it needs
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|Serving Size: 1 (627g)|
|Recipe Makes: 1|
|Calories from Fat: 92 (52%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 89.8mg||3 %|
|Potassium 958.5mg||25 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 12.5g|
|Protein 6.4g||9 %|
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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: 176
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