Coconut Curry Soup
1 1/2 cup
Zest and juice
- 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.
- Meanwhile, bring a quart of water to a boil in a separate pot. Add the noodles and cook until tender, according to package directions.
- 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.
|Saturated fat||2.8 g|