Coconut Curry Soup

Photo: Coconut Curry Soup
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

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