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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. rice noodles
- 1 eggplant (large, or 3 small ones, peeled and diced)
- 3 cups broccoli (diced, or zucchini)
- 2 inches ginger (piece of, peeled and grated)
- 1 handful basil (torn or chopped Thai or regular)
- 2 limes
- 1 bunch scallions (about 5-6 diced. Reserve the dark green part for serving)
- 1 tomato (medium ripe, diced, optional but very good)
- 4 tsp. Thai red curry paste (. I use 2 generous teaspoons of Maesri brand, see notes for information.)
- 1 pkg. vegan bouillon
- 8 vegetable bouillon cubes
- 1 can full fat coconut milk
- 8 cups water
- soy sauce (to taste)
- salt (to taste)
- bean sprouts
- red chili pepper
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol |
Sodium2190mg91% |
Potassium900mg26% |
Protein7g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate50g17% |
Dietary Fiber11g44% |
Sugars9g |
Vitamin A20% |
Vitamin C140% |
Calcium10% |
Iron20% |
* 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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