
By Kay Miranda
Vegan Thai Coconut Lemongrass Soup
5 steps
Prep:10minCook:10min
Updated at: Thu, 17 Aug 2023 05:02:11 GMT
Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
23
High
Nutrition per serving
Calories432.2 kcal (22%)
Total Fat24.6 g (35%)
Carbs49.3 g (19%)
Sugars6.2 g (7%)
Protein6.7 g (13%)
Sodium1180.1 mg (59%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 Tbspcoconut oil

2 Tbspfresh ginger

½ tspred pepper flakes

1clove garlic
minced

2 tspbrown sugar
or coconut sugar

3 tsplemongrass paste

4 cupsvegetable broth

1can coconut milk

1juice of lime

2 squaresdried ramen
or noodles of your choice

2 tspthai red curry paste

1 cupred bell pepper
thinly sliced

1 cupmung bean sprouts
add more if desired

salt

pepper
as desired

2scallions
peeled or chopped

½ cupfresh cilantro
finely chopped

1lime
wedges, garnish
Instructions
Step 1
Heat coconut oil in large saucepan or stock pot over medium heat.
Step 2
Add ginger, garlic, lemongrass paste, thai red curry paste, and sautee for about two minutes.
Step 3
Add the vegetable broth, brown sugar, red pepper flakes, and bring to a boil. Reduce to a simmer, add the coconut milk, red bell pepper, mung beans, and cook for 10 minutes until veggies are softened.
Step 4
Add in the noodles, cook for an additional 5. Then remove from heat, stir in the lime juice.
Step 5
Top with scallions, fresh cilantro, red pepper flakes lime wedges.
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