Thai Curry Soup
VeganGluten-freeVegetarianSide DishesDinnerLunchFish & SeafoodLow-sodiumSugar ConsciousOne DishHigh ProteinChicken & PoultryLunar New YearDairy-freeBeefWok
Ingredients
- 1 pkg Thai Red Curry Seasoning
- 1 can (14 oz/398 ml) coconut milk
- 4 cups prepared broth, your choice
- 1 lb (450 g) bite-sized pieces of chicken, shrimp, or beef, your choice
- 4 cups sliced baby bok choy, sliced bell peppers, chopped broccoli, and carrot strips
- juice of half a lime
- 1 tsp low sodium soy sauce, optional
- 6 oz (170 g) rice noodles, cooked
- 2 cups chopped spinach
Preparation
- Combine seasoning with coconut milk and broth in a Wok over medium-high heat. Bring to a boil, reduce heat, and simmer for 2 min.
- Add chicken and cook for 5 - 7 min. Stir in vegetables and simmer for another 2 - 4 min, depending on the thickness of vegetables. Stir in lime juice and soy sauce, if desired.
- Add cooked noodles and spinach and serve.
Nutritional Information
Per serving: Calories 490, Fat 13 g (Saturated 8 g, 0 0 g), Cholesterol 95 mg, Sodium 290 mg, Carbohydrate 49 g (Fiber 4 g, Sugars 4 g), Protein 43 g.
Tips
Make it vegetarian: Swap meat for 4 cups edamame beans or 1 lb (450 g) cubed firm organic tofu.
Use our Epicure Broth Mixes which have energizing nutritional yeast which is fortified with vitamins and minerals including B12.