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Vegetable Coconut Milk Soup With Vermicelli Noodles
ARCHANA'S KITCHEN18Ingredients
20Minutes
1400Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 cups vegetable broth (/stock)
- 3 cups coconut milk (fresh or canned)
- 1 stalk lemongrass (bashed and chopped.)
- 5 red chillies (fresh, slit)
- 2 Tbsp. coconut sugar (/palm sugar)
- 1 lemon (juiced)
- 1 Tbsp. soy sauce
- 1 carrot (diced)
- 1/2 zucchini (diced, optional)
- 6 coriander roots (cleaned and chopped)
- 3 cloves garlic (minced)
- 150 grams firm tofu (cubed)
- 6 button mushrooms (sliced)
- 3 stalks fresh coriander
- 1 inch ginger (piece, sliced)
- 3 cherry tomatoes (halved)
- vermicelli noodles (as required)
- salt (to taste)
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NutritionView More
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1400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1400Calories from Fat870 |
| % DAILY VALUE |
| Total Fat97g149% |
| Saturated Fat77g385% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium1920mg80% |
| Potassium3100mg89% |
| Protein33g |
| Calories from Fat870 |
| % DAILY VALUE |
| Total Carbohydrate129g43% |
| Dietary Fiber20g80% |
| Sugars33g |
| Vitamin A120% |
| Vitamin C140% |
| Calcium70% |
| Iron90% |
* 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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