Low Sodium Curry Noodle Soup
Warm up with a comforting bowl of Low Sodium Curry Noodle Soup, a flavorful and health-conscious twist on the classic. This dish combines fragrant red curry paste, creamy coconut milk, and a medley of vibrant vegetables like red bell peppers, carrots, and snow peas in a savory low-sodium vegetable broth. Perfectly tender rice noodles soak up the aromatic broth, while fresh garnishes of cilantro, green onions, and crunchy bean sprouts add a delightful finish. With just 40 minutes from prep to table, this vegan-friendly soup is a wholesome, guilt-free meal that's as nourishing as it is delicious. Healthy, hearty, and low on salt, it's the perfect choice for a light yet satisfying lunch or dinner.
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Recipe Information
Ingredients
- 200 grams rice noodles
- 400 ml coconut milk
- 500 ml low sodium vegetable broth
- 1 tablespoon red curry paste
- 1 inch piece, grated ginger
- 3 cloves, minced garlic cloves
- 1 medium, chopped onion
- 1 deseeded and sliced red bell pepper
- 1 medium, julienned carrot
- 100 grams, halved snow peas
- 2 tablespoons lime juice
- 2 tablespoons, chopped cilantro
- 2 stalks, sliced green onions
- 100 grams bean sprouts
- 1 tablespoon coconut oil
Instructions
1. Begin by soaking the rice noodles in warm water in a large bowl for about 10 minutes or until softened. Drain and set aside.
2. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
4. Add the red curry paste and cook for an additional 2 minutes, stirring continuously to prevent sticking.
5. Pour in the low sodium vegetable broth and coconut milk, stirring well to combine the flavors.
6. Bring the mixture to a gentle simmer and add the red bell pepper, carrot, and snow peas. Cook for 10 minutes, allowing the vegetables to become tender.
7. Add the soaked rice noodles to the pot and gently stir them into the soup. Cook for another 3-5 minutes until the noodles are thoroughly heated through.
8. Remove the pot from the heat and stir in the lime juice. Taste and adjust seasonings if necessary.
9. Ladle the soup into bowls, and top each serving with fresh cilantro, green onions, and bean sprouts.
10. Serve hot and enjoy the flavorful low sodium curry noodle soup!
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 51.7 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1990 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
