Green Curry Vegetable Soup

Green Curry Vegetable Soup

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From: EatingWell Magazine, January/February 2017

In this very easy Thai noodle soup recipe, just pour hot curry-flavored broth over pasta and veggies. The vegetables keep their crunch and you get a quick, satisfying soup. Feel free to add chicken, shrimp or tofu for an extra bit of protein, if desired.

Ingredients 1 serving

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  • ¾ cup cooked whole-wheat angel hair pasta
  • ½ cup baby spinach
  • ⅓ cup chopped red bell pepper
  • ¼ cup grated carrot
  • ¼ cup chopped fresh cilantro
  • 2 cups low-sodium chicken broth
  • 1 tablespoon Thai green curry paste, or more to taste

Preparation

  • Prep

  • Ready In

  1. Combine pasta, spinach, bell pepper, carrot and cilantro in a heatproof bowl. Bring chicken broth to a boil. Stir in curry paste. Pour the broth over the pasta mixture. Serve hot.

Nutrition information

  • Serving size: about 2½ cups
  • Per serving: 273 calories; 4 g fat(1 g sat); 6 g fiber; 45 g carbohydrates; 16 g protein; 22 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 7,658 IU vitamin A; 50 mg vitamin C; 75 mg calcium; 4 mg iron; 465 mg sodium; 751 mg potassium
  • Nutrition Bonus: Vitamin A (153% daily value), Vitamin C (83% dv), Iron (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 vegetable

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