Soup

Coconut curry soup

Warm up with this spicy broth flavored with cilantro and ginger.

Serving Size

1 1/2 cup

Servings

4

Prep Time

5 min

Cook Time

32 min

Ingredients

1 tablespoon

vegetable oil

2 tablespoons

Thai red curry paste

1 tablespoon

fresh grated ginger

2 inches

lemongrass

2 cloves

garlic clove, minced

1 cup

bean sprouts or green beans

2 heads

bok choy, bottom core removed

4 cups

low sodium vegetable broth

2 cups

unsweetened coconut flakes

1 package

shirataki noodles (Japanese yam noodles)

Zest and juice

1 lime

1/2 cup

cilantro, chopped

4

green onions, thinly sliced

Hot sauce

or soy sauce (optional)

Directions

1. Heat the oil in a large soup pot over medium-high heat. Add the curry paste, ginger, lemongrass, and garlic and sauté for 2 minutes. Add the bean sprouts and bok choy and sauté for an additional 2 minutes. Add the broth and coconut milk and bring mixture to a boil, then reduce to a simmer to keep warm.
2. Meanwhile, bring a quart of water to a boil in a separate pot. Add the noodles and cook until tender, according to package directions.
3. Remove soup from heat and stir in the lime zest and juice, cilantro, and green onions. Remove the lemongrass. Serve immediately with a portion of noodles in each bowl. Season with hot sauce or soy sauce, if desired.

Nutrition Information

Sodium	381 mg
Saturated fat	2.8 g
Protein	2.9 g
Fiber	4.4 g
Fat	6.2 g
Carbs	13.2 g
Calories	112

Nina Lincoff

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