Vegetarian Red Curry and Coconut Milk Soup
with rice noodles, zucchini, tomatoes and spinach
Informations supplémentaires
30 min.
|
695 kcal
|
easy
|
|
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