Vegetable Coconut Milk Soup with Vermicelli Noodles Recipe | Yummly

Vegetable Coconut Milk Soup With Vermicelli Noodles

ARCHANA'S KITCHEN
18Ingredients
20Minutes
1400Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
  • 2 cups vegetable broth (/stock)
  • 3 cups coconut milk (fresh or canned)
  • 1 stalk lemongrass (bashed and chopped.)
  • 5 red chillies (fresh, slit)
  • 2 tablespoons coconut sugar (/palm sugar)
  • 1 lemon (juiced)
  • 1 tablespoon 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)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    1400Calories
    Sodium80% DV1920mg
    Fat149% DV97g
    Protein65% DV33g
    Carbs43% DV129g
    Fiber80% DV20g
    Calories1400Calories from Fat870
    % DAILY VALUE
    Total Fat97g149%
    Saturated Fat77g385%
    Trans Fat
    Cholesterol25mg8%
    Sodium1920mg80%
    Potassium3100mg89%
    Protein33g65%
    Calories from Fat870
    % DAILY VALUE
    Total Carbohydrate129g43%
    Dietary Fiber20g80%
    Sugars33g66%
    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.

    PlanShop