Thai Red Curry Soup

  • prep: 15 min
  • cook: 10 min
  • total: 25 min
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  • servings:
  • Summary

    A sweet, slightly spicy Thai-inspired soup made with mushrooms and cubed tofu.

    Ingredients

    • 6 c. vegetable broth
    • 1-inch ginger, peeled and cut into slices
    • 8 oz. white mushrooms, sliced
    • 14 oz. firm tofu, cut into bite-sized cubes
    • 1-13.5 oz. can lite coconut milk
    • 3 tbsp. red curry paste
    • 2-3 tsp. brown sugar (optional)
    • sliced green onions, cilantro & basil leaves, and lime wedges for serving

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 230 % Daily Value *
    • Total Fat: 16 g 25.11%
    • Saturated Fat: 12 g 60.05%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1194 mg 49.76%
    • Calcium: 110 mg 10.97%
    • Potassium: 255 mg 7.3%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 20.74%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 12 g %
    • Dietary Fiber: 1 g 4.51%
    • Sugar: 8 g
    • Protein: 9 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0%
    • Vitamin C 2.33%
    • Vitamin D 0.66%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total2 oz-eq

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