Low Sodium Curry Noodle Soup
Dive into a bowl of flavorful comfort with this Low Sodium Curry Noodle Soup, a nutrient-packed dish that delivers bold taste without the extra salt. This vibrant recipe combines silky rice noodles with creamy coconut milk and a savory low sodium vegetable broth, creating a satisfying base for colorful vegetables like red bell pepper, carrots, and snow peas. The warmth of red curry paste, fresh ginger, and garlic infuses the soup with aromatic spices, while a splash of lime juice brightens every bite. Garnished with crunchy bean sprouts, fragrant cilantro, and green onions, this hearty yet wholesome meal is ready in just 40 minutes and perfect for a healthy dinner. Ideal for those seeking a low-sodium alternative to traditional curry soups, this dish proves that light on salt doesn’t mean light on flavor!
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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
Directions
Step 1
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.
Step 2
2. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Step 3
3. Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Step 4
4. Add the red curry paste and cook for an additional 2 minutes, stirring continuously to prevent sticking.
Step 5
5. Pour in the low sodium vegetable broth and coconut milk, stirring well to combine the flavors.
Step 6
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.
Step 7
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.
Step 8
8. Remove the pot from the heat and stir in the lime juice. Taste and adjust seasonings if necessary.
Step 9
9. Ladle the soup into bowls, and top each serving with fresh cilantro, green onions, and bean sprouts.
Step 10
10. Serve hot and enjoy the flavorful low sodium curry noodle soup!
Nutrition Facts
| Serving size | (1720.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 745.3 |
| Total Fat 16.6g | 0% |
| Saturated Fat 12.3g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 1223.4mg | 0% |
| Total Carbohydrate 140.2g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 51.7g | |
| Protein 15.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 204.3mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 1989.6mg | 0% |
Source of Calories