Average Rating: 4.25TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.Ingredients
- 1 package (8.8 ounces) thin rice noodles or uncooked angel hair pasta
- 1 tablespoon sesame oil
- 2 tablespoons red curry paste
- 1 cup light coconut milk
- 1 carton (32 ounces) reduced-sodium chicken broth or vegetable broth
- 1 tablespoon reduced-sodium soy sauce or fish sauce
- 1 package (14 ounces) firm tofu, drained and cubed
- 1 can (8-3/4 ounces) whole baby corn, drained and cut in half
- 1 can (5 ounces) bamboo shoots, drained
- 1-1/2 cups sliced fresh shiitake mushrooms
- 1/2 medium sweet red pepper, cut into thin strips
- Torn fresh basil leaves and lime wedges
Instructions
- 1. Prepare noodles according to package directions.
- 2. Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add curry paste; cook until aromatic, about 30 seconds. Gradually whisk in coconut milk until blended. Stir in broth and soy sauce; bring to a boil.
- 3. Add tofu and vegetables to stockpot; cook until vegetables are crisp-tender, 3-5 minutes. Drain noodles; add to soup. Top each serving with basil; serve with lime wedges.
Nutrition Facts
1-2/3 cups: 289 calories, 9g fat (3g saturated fat), 0 cholesterol, 772mg sodium, 41g carbohydrate (3g sugars, 2g fiber), 11g protein.
Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat, 1/2 fat.
