This easy Thai green curry is loaded with vegetables and gets tons of flavor from prepared curry paste and coconut milk. Broiling the vegetables gives them a smoky char that brings more depth to this noodle soup. If it's too hot to even think about turning on the oven, grill them for the same effect. This healthy dinner also happens to be vegan and gluten-free.
Tips: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
A fiery mixture of green chiles and Thai seasonings, such as lemongrass and galangal, Thai green curry paste is a kickin'-hot flavor base for soups and curries, like these noodles. But don't stop there. Use it to spice up salad dressing, marinades or even the cooking liquid for rice.
596 calories; protein 8.4g; carbohydrates 64.2g; dietary fiber 4.8g; sugars 5.6g; fat 36.6g; saturated fat 21.1g; vitamin a iu 3131.5IU; vitamin c 38mg; folate 82.2mcg; calcium 130.5mg; iron 6.5mg; magnesium 92.1mg; potassium 769mg; sodium 778.9mg; added sugar 1g.