Thai Noodle Soup
Fast and easy, sweet and sour and totally nutritious.
1 3/4 cups light coconut milk
4 cups chicken broth
2 1/2 tbsps red curry paste
3 oz baby carrots
2/3 cup bok choy
3 <span class="measurestring" title="medium (4-1/8" long)">medium</span> green onions
1/2 cup grape tomatoes, halved
2 cups cooked rice noodles
2 tbsps basil
1 tsp ginger
1 cup mushroom slices
1/4 cup soy sauce
3 tsps brown sugar
In a soup pot combine the chicken broth, coconut milk, ginger, curry paste, soy sauce, brown sugar and the juice of the lime and bring to a boil.
Put rice noodles in a separate bowl and cover with boiling water.
Once the soup begins to boil, add the sliced mushrooms, slivered carrots, thin sliced bok choy, sliced green onions and halved grape tomatoes.
Check noodles and when soft drain and divide between four bowls.
Let the soup simmer for 10 minutes. Ladle over noodles and garnish with chopped basil.
in 1 serving of Thai Noodle Soup.
, 60% carbs, 12% protein.
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