Green Curry Vegetable Soup

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Green Curry Vegetable Soup
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.
Sara Haas, R.D.N., L.D.N.
active:
15 mins
total:
15 mins
Servings:
1
Green Curry Vegetable Soup

Ingredients

Directions

  • 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.

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Nutrition Facts

Serving Size: about 2 1/2 cups
Per Serving:
273 calories; protein 16.2g; carbohydrates 44.9g; dietary fiber 5.9g; sugars 5.7g; fat 4.2g; saturated fat 0.9g; vitamin a iu 7657.6IU; vitamin c 49.9mg; folate 21.8mcg; calcium 74.8mg; iron 3.5mg; magnesium 32.8mg; potassium 751.3mg; sodium 465.2mg.
Exchanges:

2 starch, 1 vegetable

© Copyright 2021 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 11/30/2021
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