Vegetarian Thai Soup with Red Curry and Tofu. (Cooked) Chicken can be substituted for the tofu for those meat lovers out there.
From Real Simple April 2011
1. Place the curry paste and ginger in a medium saucepan. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.
2. Add the mushrooms, green beans, and carrots to the saucepan and simmer until just tender, 3 to 5 minutes. Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.
3. Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.
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Serving Size: 1 Serving (1701g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 580 | ||
Calories from Fat: 430 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.8g | 64 % | |
Saturated Fat 37.6g | 188 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5462.6mg | 188 % | |
Potassium 791.1mg | 21 % | |
Total Carbohydrate 32.6g | 10 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 29.6g | ||
Protein 15.5g | 22 % | |
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: 580
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