4 Serves
20 Mins
12 g
72 g
15 g
Heat the vegetable oil in a large saucepan or wok over medium heat. Add the Thai red curry paste and sauté for one minute until fragrant.
Ingredients, vitamins, and health benefits
Khao Soi Curry Paste
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Vitamin E
3 mg / 15 mgVitamin K
315 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
282 µg / 400 µgCalcium
295 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
228 mg / 1,250 mgPotassium
1006 mg / 4,700 mgSodium
2017 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
12 g / 28 gSugar
15 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Pour in the vegetable stock, coconut milk, and brown sugar. Bring the mixture to a gentle simmer for three minutes.
Add the Chinese wheat noodles, sliced carrots, and Chinese leaf to the pot. Simmer for 4 to 6 minutes until the noodles and vegetables are tender.
Stir in the beansprouts and diced tomatoes, then season with fresh lime juice to taste.
Ladle the soup into serving bowls and garnish with fresh spring onions and chopped coriander.
Vegetable Stock
Unsweetened Coconut Milk
Brown Sugar
Chinese Wheat Noodles
Carrots
Chinese Leaf
Fresh Lime Juice
Diced Tomatoes
beansprouts
Spring Onions
Coriander Leaves
Vitamin A
771 µg / 900 µgVitamin C
58 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
315 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
282 µg / 400 µgCalcium
295 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
228 mg / 1,250 mgPotassium
1006 mg / 4,700 mgSodium
Fiber
12 g / 28 gSugar
15 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28
g42
g10
g
Japanese
ThaiZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgAlcohol
0 g