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
Calories420.3 kcal (21%)
Total Fat23.7 g (34%)
Carbs48.6 g (19%)
Sugars6.2 g (7%)
Protein6.7 g (13%)
Sodium1104.2 mg (55%)
Fiber2.9 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
as desired
pepper
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.
View on labelessnutrition.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!