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Vietnamese Curried Coconut Soup Recipe

Vietnamese Curried Coconut Soup Recipe

6 servings

Rice stick noodles, made with rice flour, can be round or flat. They must be softened in water before cooking. Cooked angel hair pasta can be substituted.



1 cup each: chopped onion, red bell peppers

2 tablespoons minced gingerroot

1 tablespoon minced garlic

3-4 tablespoons curry powder

3 cups each: vegetable broth, coconut milk

1 cup each: broccoli florets, cubed, peeled, seeded butternut squash

1 tablespoon each: grated lime zest, Oriental chili paste

1/2 package rice stick noodles

1/2 cup each: all purpose flour, cold water, lime juice

Salt, to taste

Chopped cilantro, as garnish


Saute onion, bell peppers, gingerroot and garlic in lightly greased large skillet until tender, about 5 minutes. Stir in curry powder; cook 1 minute. Add broth, coconut milk, vegetables, lime zest, and chili paste, heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 15 minutes. While stew is cooking, pour cold water over noodles in large bowl, let stand until noodles are separate and soft, about 5 minutes. Stir noodles until 4 quarts boiling water in large saucepan, reduce heat and simmer, uncovered, until tender about 5 minutes. Drain. Heat stew to boiling, stir in combine flour, cold water, and lime juice. Boil, stirring until thickened, about 1 minutes. Season to taste with salt. Serve over noodles in shallow bowls, sprinkle generously with cilantro.


Per Serving:

Calories: 218

% of calories from fat: 28

Fat (gm): 7.2

Saturated fat (gm): 0.1

Cholesterol (gm): 0

Sodium (mg): 627

Protein (gm): 4.1

Carbohydrate (gm): 37.1

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