Try this Thai Red Curry Noodle Soup recipe, or contribute your own.
Suggest a better descriptionSource: Kitchenful
Press and chop tofu. Chop garlic, ginger, red pepper. Mince garlic.
Fry tofu in 1 tbs of cocnut oil.
While tofu is frying, fry curry paste with ginger in a pot for 2 minutes. Add garlic halfway through.
Add bouillon cube, boiling water, coconut milk, soy sauce, sambal, and bell pepper and simmer for 5 minutes.
Add noodles and bok choy and simmer for 3 minutes. Top with tofu and garnish.
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Serving Size: 1 Serving (630g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 475 | ||
Calories from Fat: 322 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.8g | 48 % | |
Saturated Fat 30.6g | 153 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 207.4mg | 7 % | |
Potassium 1566.3mg | 41 % | |
Total Carbohydrate 37g | 11 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 30.9g | ||
Protein 10.5g | 15 % | |
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: 475
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