2 Serves
20 Mins
Heat the cooking oil in a saucepan over medium heat. Add the Thai red curry paste and sauté for 1 minute until fragrant.
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JapaneseVitamin K
569 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
18 µg / 2.4 µgFolate
185 µg / 400 µgCalcium
299 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
176 mg / 420 mgPhosphorus
566 mg / 1,250 mgPotassium
1619 mg / 4,700 mgSodium
944 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
13 g / 28 gSugar
13 g / 50 gSaturated Fat
28 g / 20 gCholesterol
60 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Add the leftover cooked vegetables and raw king prawns to the saucepan. Sauté for 3 minutes until the prawns turn pink and opaque.
Pour in the coconut milk and vegetable stock. Bring the mixture to a gentle boil, then stir in the rice noodles.
Reduce the heat to a simmer and cook for 5 minutes, or until the noodles are tender and the vegetables are heated through.
Divide the soup between two bowls and garnish with fresh herbs, fresh chilli, and sliced spring onions.
4
g17
g7
g
Sri Lankan
Thai