Curried Vegetable and Rice Soup

RECIPESPLUS
12Ingredients
25Minutes
50Calories

Ingredients

US|METRIC
  • 4 green onions (chopped)
  • 1 medium carrot (sliced)
  • 2 medium zucchini (sliced)
  • 1 1/4 cups chinese cabbage (shredded)
  • 1/4 cup long-grain rice
  • 2 chicken bouillon cubes
  • 6 cups water
  • 1 1/2 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 1 teaspoon sauce (tamarind)
  • 1 tablespoon sugar
  • 2 tablespoons chopped cilantro
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    Directions

    1. Combine ingredients in large saucepan. Bring to a boil on high heat.
    2. Reduce heat to low; cover and simmer about 15 mins or until rice is tender.
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    NutritionView More

    50Calories
    Sodium25% DV600mg
    Fat0% DV0g
    Protein4% DV2g
    Carbs3% DV10g
    Fiber4% DV1g
    Calories50Calories from Fat
    % DAILY VALUE
    Total Fat0g0%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol0mg0%
    Sodium600mg25%
    Potassium230mg7%
    Protein2g4%
    Calories from Fat
    % DAILY VALUE
    Total Carbohydrate10g3%
    Dietary Fiber1g4%
    Sugars4g8%
    Vitamin A30%
    Vitamin C25%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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