Vegetarian Red Curry and Coconut Milk Soup

Informations supplémentaires

30 min. | 695 kcal | easy | Spicy, Vegetarian, Plant-based | Printable version

1. Setup Chop the garlic. Slice the shallot. Cut the tomato into quarters. Cut the zucchini into cubes. Cut the lime in half. Separate the basil and cilantro leaves from their stems.

2. Cook the vegetables In a pan, add a drizzle of olive oil. Add the curry paste, to taste (caution! spicy) and the curry powder and cook for 1 minute. Add the garlic,the shallots and the zucchini and cook for another 2-3 minutes.

3. Simmer the broth In the same pot, add the broth cube, 3 ^2P | 4 ^3P cups of water and the coconut milk. Bring to a boil. Reduce the heat, cover and simmer for 10-15 minutes.

4. Cook the noodles Bring a pot of water to a boil. Cook the noodles for 3-4 minutes. Drain and reserve.

5. Assemble Add the tomatoes and spinach to the broth and cook another 1-2 minutes. Add lime juice to taste.

6. Plate your dish Serve noodles with broth and the vegetables. Garnish with the cilantro, the basil and more lime juice, to taste. Bon appétit!

140gRice Noodles

1unitVegetable Broth Cube(s)

15mlRed Curry Paste

1unitGarlic Clove(s)

2.5gCurry Powder

1unitZucchini(s)

1unitTomato(es)

1unitLime

1unitBasil, coriander

1unitShallot

398mlCoconut Milk

100gBaby Spinach

What you need Pots, strainer.

695 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 74g

25%

fat 42g

65%

cholesterol 0mg

fiber 5g

20%

protein 12g

saturated 36g

180%

sodium 844mg

35%

sugar 9g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg