Green Curry Vegetable Soup
1 serving
Active time: 15 minutes
Total time: 15 minutes
Description
In this very easy Thai noodle soup recipe, just pour hot curry-flavored broth over pasta and veggies. The vegetables keep their crunch and you get a quick, satisfying soup. Feel free to add chicken, shrimp or tofu for an extra bit of protein, if desired.
Directions
- Combine pasta, spinach, bell pepper, carrot and cilantro in a heatproof bowl. Bring chicken broth to a boil. Stir in curry paste. Pour the broth over the pasta mixture. Serve hot.
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Nutrition Per Serving
- Calories243 cal
- Total Fat4.6 g
- Saturated Fat1.1 g
- Cholesterol0 mg
- Sodium451 mg
- Carbohydrate Total39.3 g
- Protein15.9 g
- Phosphorus282 mg
- Potassium754 mg
- Fiber5.2 g
- Calcium59 mg
Ingredients
- ¾ cup cooked whole-wheat angel hair pasta
- ½ cup baby spinach
- ⅓ cup chopped red bell pepper
- ¼ cup grated carrot
- ¼ cup chopped fresh cilantro
- 2 cups low-sodium chicken broth
- 1 tablespoon Thai green curry paste, or more to taste