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Vegetarian Red Curry and Coconut Milk Soup

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Vegetarian Red Curry and Coconut Milk Soup

with rice noodles, zucchini, tomatoes and spinach

Informations supplémentaires
30 min. | 695 kcal | easy | Spicy, Vegetarian |
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!
140 g Rice Noodles
1 unit Vegetable Broth Cube(s)
15 ml Red Curry Paste
1 unit Garlic Clove(s)
5 ml Curry Powder
1 unit Zucchini(s)
1 unit Tomato(es)
1 unit Lime
1 unit Basil, coriander
1 unit Shallot
400 ml Coconut Milk
100 g Baby 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